Categories: Potatoes, Rachael Ray, Salad, Side Dish

Ingredients

• 1 1/2 pounds fingerling or other baby potatoes, thinly sliced
• Salt
• 1 small shallot, minced
• Pepper
• 1 scant teaspoon sugar
• About 3 tablespoons cider vinegar
• 1 tablespoon Dijon mustard
• About 1/3 cup canola oil
• 1 small rib celery, very thinly sliced
• A handful of fresh dill, chopped

Directions

1. n a large pot, cover the potatoes with an inch of cold water. Bring to a boil, salt the water and cook to tender. Drain and return the potatoes to the hot pot to dry them off.

2. Meanwhile, place the shallot in a bowl and season with salt, pepper and sugar; cover with cider vinegar and let stand for a few minutes. Add the mustard and whisk in the oil. Adjust the seasonings, to taste. Toss the potatoes with the dressing, celery and dill

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