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Categories:Viewed: 56 - Published at: 10 years ago
Ingredients
- 11 small red potatoes, scrubbed
- 2 tablespoons water
- Dijon Vinaigrette
- 1/4 cup water
- 3 tablespoons rice wine or 3 tablespoons cider vinegar
- 2 tablespoons Dijon mustard
- 1 tablespoon olive oil
- 1/2 teaspoon dried dill weed
- 1 tablespoon chopped chives
Method
- MICROWAVE DIRECTIONS:.
- With potato peeler, remove strip of peel from around center of each potato.
- In 2-quart casserole, combine potatoes and 2 tablespoons water; cover tightly.
- Microwave on high 8 to 10 minutes or until tender, stirring once 1/2 way through cooking.
- Drain well.
- DIJON VINAIGRETTE:.
- In a small bowl, combine all vinaigrette ingredients; blend well.
- Pour over potatoes; toss to coat.
- Let stand 10 to 15 minutes or until serving time.
- Just before serving, toss potatoes again.
- Serve warm or at room temperature, spooning vinaigrette over potatoes.
- CONVENTIONAL DIRECTIONS:.
- With potato peeler, remove strip of peel from around center of each potato.
- Place potatoes in medium saucepan; add enough water to cover.
- Bring to a boil. Reduce heat to low; simmer 15 to 20 minutes or until tender.
- Drain well.
- Continue as directed above.
