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
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.