Marjorie’s Dilled Potato Salad

Summer and salads go together. Enjoy this one!


  • 2 lbs small Maine red potatoes
  • 4 tablespoons olive oil
  • 4 tablespoons vermouth
  • 2 teaspoons Dijon mustard
  • salt & pepper
  • ¼ cup of fresh dill weed


  1. Cut potatoes into quarters. Boil until tender.
  2. Combine the olive oil, vermouth, mustard, and salt & pepper to taste.
  3. Pour the dressing over the potatoes while the potatoes are still warm.
  4. Finely chop fresh dill weed. Sprinkle over potatoes and stir gently.
  5. Let set at room temperature for 1 - 2 hours; serve at room temperature.