Who can’t use another fabulous side dish for labor day weekend? This fresh dill potato salad is made with a light but pungent vinaigrette of rice vinegar, mustard and tangy herbs. For speed, the spuds in this dill potato salad are microwaved, but if you prefer another cooking method, the slices can be boiled or steamed until tender (which should also take about 10 minutes!). Also, unlike other dried herbs, dill does hold much of its flavor when dehydrated. Though fresh is still best, don’t hesitate to use dried dill in this dill potato salad if fresh is unavailable.
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