Potato-Tomato Salad with Dill Pickle Dressing

Bright, fresh and totally addicting.


2 pounds red potatoes, cut into bite-sized pieces

1 pound grape tomatoes, halved

1/2 English cucumber, diced

1/2 purple onion, sliced thin

2/3 cup dill pickle relish

1/2 cup extra virgin olive oil

1 tablespoon brown mustard

1 teaspoon salt

1/2 teaspoon pepper

      The Recipe

Steam potatoes until tender (or microwave).  Place in a large bowl, along with tomatoes, cucumber and onion.  Gently mix.  

In a medium bowl, whisk together relish, olive oil, mustard, salt and pepper.  Pour over vegetables and toss until nicely coated.  Serves 6.



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