Had a couple requests for this, it was really good for a change, came out of marthas mag this month,bread and butter potato salad,this serves 8, 1/2 to3/4 cups bread and butter pickle brine,plus 3/4 cup chopped pickles...1 teaspoon dijon mustard 2 tbls evoo..course salt and fresh pepper...2lbs baby yukon gold potatoes, scrubbed...2 cups snap peas,trimmed ,cut 1 inch pieces...3/4 cup sliced scallions..1/2 cup packed fresh flat leaf parsley,course chopped...1/2cup packed fresh dill ,coarsley chopped...whisk together brine mustard and oil add more brine to taste,boil potatoes bout 18 mins or so , fork tender,make sure to add salt to water,drain. ..return potatoes to pot over high heat till all water gone and potatoes dry..when cool enough to handle cutin half,put in large bowl along with dressing.. salt pepper,let cool toss occ.add rest of ingedients and there u go. keep refrigerated but try to serve at room temp...only thing i thought it needed was some crumbled bacon on top enjoy
Posted on: Mon, 08 Jul 2013 01:07:09 +0000
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