Potato Salad
Courtesy of Chef Jennifer Murdock – King + Bannatyne
While turmeric adds sharp tang and colour to this popular summertime favourite, green onion and dill add essential freshness to the bites.
INGREDIENTS
Roasted Potatoes
9-10 medium sized potatoes
1/4 cup olive oil
2 Tbsp salt
Dressing
1 cup mayonnaise
1/4 cup dijon
1 tsp turmeric
3 sprigs dill, chopped
5-6 green onion stalks, chopped
1/2 yellow onion, chopped
METHOD
1. Chop potatoes into bite sized pieces.
2. Toss in olive oil and salt.
3. Lay in single layer on roasting pan.
4. Roast at 425°F for 20 minutes, or until fork tender.
5. Let cool completely.
6. Combine all dressing ingredients and toss with potatoes.
Yield 6 servings