No Mayo Potato Salad
2 pounds small red potatoes
1/3 cup peanut or other vegetable oil
1/3 cup olive oil
1/4 cup red wine vinegar
3 tablespoons fresh dill, finely chopped
1/4 cup red onion, finely chopped
1 tablespoon Dijon mustard
salt and pepper, to taste
1/2 pound green beans, halved, optional
Boil potatoes in their skins until just tender. Drain.
Combine oils, vinegar, onion, dill, mustard, salt and pepper.
Pour dressing over the warm potatoes and toss lightly.
Refrigerate at least several hours, preferably overnight.
Cook beans until tender yet crisp. Drain and add to potatoes. Chill and serve.