Beautiful weekend in store before cold front arrives next week

Cooking with Kyle: Creamy potato salad with fresh dill

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

OKLAHOMA CITY – This easy recipe has a somewhat unexpected “twist.”

Although it is mayonnaise based, the potatoes are marinated in Italian vinaigrette. Perfect for the Spring and Summer days, it will become a favorite!

3lbs red potatoes, diced
1.5 C chopped celery
1/4 – 1/2 C chopped onion
4 T chopped fresh Dill
3/4 – 1 C mayo
1/2 C Italian Vinaigrette (your favorite recipe or may use bottled)
2 T Dijon Mustard
3 eggs, hard boiled and chopped (optional)
1 t salt
1 t pepper

Bring a pot of water to a rolling boil. Add diced redskin potatoes and cook until tender, but not overdone. Drain potatoes and transfer to a bowl. Toss hot potatoes in vinaigrette. Cover. Refrigerate 6 hours or overnight.

Remove marinated potatoes from refrigerator. Fold in mayo and Dijon. Mix thoroughly. Add additional ingredients. Cover and refrigerate. Allow to sit 4+ hours before serving.