We're off to another frisbee tournament this weekend on Long Island, so I put the leftovers to use in some yummy potato salad for us to nosh on at the field. Mayonnaise-based salads are never a good idea for a hot day, so I made this recipe up with olive oil, rice wine vinegar, and mustard. This kind of a salad is best made one or two days before you plan to eat it, although it's great fresh too.
Fresh Dill and Radish Potato Salad
6 medium potatoes (I used some butter potatoes from the farmer's market)
6 large cherry tomatoes
2 stalks of celery
4 nice sized radishes
2 hard boiled eggs
2 tbsp chopped fresh dill
1 tbsp dijon mustard
1 tbsp rice wine vinegar
1 tbsp olive oil
healthy dash of salt and pepper
Make two hard boiled eggs and pop in the fridge to cool down. Boil the potatoes until tender. Drain and pop in the fridge (or freezer, depending on how quick you chop!) Chop up the vegetables. Chop the potatoes into at least six pieces each. Chop up the hard boiled eggs into small pieces, Mix the whole lot together really well. Refrigerate for at least a day.