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Recipe: Rochester Deli Red Dill Potato Salad

Salads - Potato, Pasta
ROCHESTER DELI RED DILL POTATO SALAD

2 pounds red potatoes (unpeeled), boiled until tender
4 green onions (green tops included), chopped
4 ribs celery, diced
1 jar (2 ounces) pimiento, drained and chopped
1/4 cup cider vinegar
1/4 cup white sugar
1 teaspoon salt
1 tablespoon minced fresh dill
1 teaspoon black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
2 tablespoons freshly chopped cilantro
1/4 cup honey mustard
1/4 cup vegetable oil
Cilantro for garnish

Cut cooled potatoes into 1/2-inch chunks. Put in a large bowl and add green onions, celery and pimiento and mix just to combine.

In another bowl combine vinegar, sugar, salt, dill, pepper, onion powder, garlic powder and chopped cilantro. Add to potato mixture.

Combine honey mustard and vegetable oil and whisk to combine, then add to potato mixture. Garnish with fresh cilantro.

Makes 6 to 8 servings
From: The Rochester Deli Inc., Catering and Cakes,143 W. Broadway Ave., Milwaukee
Source: the Milwaukee Journal Sentinel, June 27, 2007
MsgID: 0085017
Shared by: Betsy at Recipelink.com
Board: Cooking Club at Recipelink.com
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