Heirloom potato salad flavored with a touch of dill

This recipe is one of many developed this summer by five Maplewood Richmond Heights high school students. Gabrielle Williams, Relissa Norman, Marissa Robinson, Dynique Moore and Leah Booker spent the summer interning at St. Louis University in the program dubbed HELP — Healthy Eating with Local Produce. The girls learned about food safety, developed recipes, evaluated recipes suggested by other students and visited local farms. Some of their recipes will be added to the school district’s lunch menus.

To learn more about the program and to see two more of their recipes, click here.

Heirloom Baby Potato Salad with Fresh Dill
Yield: 6 servings

2 pounds baby heirloom or fingerling potatoes
3 tablespoons olive oil
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
Salt, to taste
White pepper, to taste
1/2 small onion, minced
1 green onion, cut into thin 1-inch strips
3 to 4 sprigs fresh dill, chopped
2 to 3 sprigs parsley, minced
4 eggs, hard-cooked and sliced

1. Place the potatoes in a large saucepan with water to cover. Bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until potatoes are tender when pierced with a knife, 8 to 15 minutes.
2. Meanwhile, in a large bowl, make the dressing. Whisk together the olive oil, vinegar, mustard, salt and pepper until well blended.
3. Drain the potatoes. As soon as they are cool enough to handle, quarter them or cut into medium pieces. Add the dressing to coat. Add the onion, green onion, dill, parsley and egg, folding gently to distribute the ingredients evenly. Serve the salad warm or at room temperature.

source:RECIPE EXCHANGE