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Ingredients
- 1 1/2 lb potatoes halved or quartered if larger
- 2 Tbsp Dijon mustard
- 2 Tbsp aooke cider vinegar
- 2 Tbsp agave nectar or sugar
- 2 Tbsp olive oil
- 1 Tbsp fresh dill or 1 tsp dried dill
- salt & pepper to taste
- 1 Tbsp capers
- 1/4 small red onion thinly sliced
- 2 ribs of celery chopped
Ingredients
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Instructions
- In a medium-sized saucepan, parboil the potatoes until they are just fork-tender but firm. Allow them to cool to the touch.
- Meanwhile, prepare the dressing by combining the Dijon mustard, apple cider vinegar, agave nectar or sugar, olive oil, dill, and salt and pepper. Mix in capers and set the dressing aside.
- Grill the potato halves on a grill pan over medium-high heat. Cook about 4 minutes or until they are browned, turn them over and cook the other side. Try to get nice grill marks on them.
- Toss the potatoes in the dressing so they are well-coated. Add the red onion slices and chopped celery and toss everything together.
Recipe Notes
This dressing can also be tweaked to make a creamy, tangy mustard sauce that is great on salad, over baked tofu or tempeh, or over grilled veggies. Mix 3 Tbs. Dijon mustard, 1 Tbs. apple cider vinegar, 1 Tbs. sugar or agave nectar, 2 Tbs. fresh chopped dill and 3 Tbs. extra-virgin olive oil.
