Recipe By : Nancy Jordan, Yankee Magazine
Serving Size : 4 Preparation Time :0:00
Categories : Baldassari Salads And Dressings
Posted To Mastercook Group
Amount Measure Ingredient -- Preparation Method
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6 Medium Red Potatoes
1/2 Cup Mayonnaise
1/2 Cup White Vinegar
1 Tablespoon Coarse Mustard
1 Teaspoon Salt
Fresh Ground Black Pepper -- To Taste
1/4 Cup Fresh Dill
2 Cups Steamed Broccoli Florets -- In Bite Size Pieces
Place potatoes in a heavy sauce pan and add enough water to cover them
three-fourths of the way. Boil until tender but still firm, about 20
minutes. Drain.
Place mayonnaise in a large heat-proof bowl. Whisk in vinegar, mustard,
salt and pepper, then slice or chunk in the potatoes while they are still
hot. Stir frequently while cooling.
When salad is cool, add the dill. Refrigerate until chilled and toss with
the broccoli right before serving.
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NOTES : Lots of fresh dill, mustard, vinegar and mayonnaise. The secret is
to mix everything while the potatoes are hot. And to add a handful of
lightly steamed broccoli florets from the garden right before serving. This
tastes even better the second day.
