Return to Home Page Get a Catalog Search Enter Online Store

Very nice for a picnic or an indoor meal when it is still chilly outside. Dill Weed adds a bright and springy flavor to any dish.

  • 2-3 lbs. small new potatoes
  • 11/2 quarts boiling salted water
  • 1/4 Cup strained cooking liquid
  • 1/4 Cup chopped SHALLOTS or onions
  • 1 TB. wine vinegar
  • 1 tsp. DILL WEED
  • 1-2 TB. olive or vegetable oil

Bring water to a boil. Add 1 tsp. salt. Wash and scrub potatoes. Peel a stripe around the center of each potato. Place in boiling water, cook until fork tender (about 8-12 minutes). Drain, reserving 1/4 Cup strained cooking liquid. Return potatoes to pan, cover and let dry about 2 minutes. Combine the cooking liquid, SHALLOTS or onions, wine vinegar, ENGLISH PRIME RIB RUB and DILL WEED. Whisk. Place potatoes in a roomy bowl, cover with dressing and stir gently. Let stand 10 minutes, then add 1 or 2 TB. of vegetable oil. Toss and serve. The flavor is great warm or chilled.

Serves: 4-6. Prep. Time: 10 minutes. Cooking time: around 10 minutes.

Shallots .4 oz. 1/2 cup jar
Dill Weed .3 oz. 1/4 cup jar
English Prime Rib Rub 1.4 oz. 1/4 cup jar

2003 Penzeys Spices. All rights reserved.