Circle M Farm

This timely recipe is a wonderful use for those new potatoes with super bright skins. And fresh dill! Many thanks to reader and Circle M business advisor Brad Farris, cooking down there in Chicago.

BRAD’S CREAMY DILLED POTATO SALAD
2 1/2 – 3 lbs. sm. red new potatoes, in their skins
3 tbsp. white wine vinegar
1/2 c. chopped fresh dill
1/2 c. chopped scallions
1 1/2 c. diced celery
1 c. sour cream
1/2 c. mayonnaise
8-10 slices prosciutto ham, cut into bits
1/4 – 1/2 c. crumbled blue cheese
In large pot of salted boiling water, cook potatoes until tender. Drain and quarter. Sprinkle potatoes with vinegar while still warm. Set aside. In separate bowl, combine dill, scallions, celery, sour cream, mayonnaise, prosciutto and blue cheese. Pour dressing over potatoes and toss to coat. Refrigerate 3 to 4 hours. Serves 8.