French Lemon and Dill Potato Salad

This is a good recipe to use up summer potatoes and is  a lighter take on traditional American potato salad with mayo.

 ngredients

• 5-6 medium red potatoes (I used baby new potatoes cut in half)
• ½ small red onion finely chopped(about ¼ cup)
• several stalks of celery. ( I used my homegrown which makes all the difference.) 

• Dressing:
• ¼ cup olive oil
• juice of 1 lemon(about ¼ cup)
• 2 tbsp. Dijon mustard
• 1½ tbsp. red wine vinegar
• 2 cloves garlic finely minced
• 3 tbsp. flat leaf parsley chopped
• ¼ tsp. thyme
• 3-4 tbsp. fresh dill weed chopped
• salt & pepper to taste

1. Bring large pot of salted water to a boil.
2. Scrub potatoes and cut into ¼ inch slices.
3. Cook potatoes about 15-20 minutes till fork tender.
4. Meanwhile mix dressing in medium mixing bowl.
5. Combine olive oil, lemon juice, Dijon mustard, red wine vinegar, garlic, parsley, thyme, 3 tbsp. dill weed and salt, pepper to taste.
6. Whisk a minute or two until thoroughly combine.
7. Drain potatoes well and place in large serving bowl, along with chopped red onion.
8. Pour vinaigrette over potatoes and onion and gently combine.
9. Top with remaining dill weed.

 You can eat this warm, cold or room temp.

You can also add some crumbled blue cheese if you want.