24 Apr Herb & Dill Potato Salad
1/2 container Basic Roots Dill Cream Cheeze Style Spread
1/2 container Basic Roots Herbs de Provence Cream Cheeze Style Spread
5 cups of cubed potatoes
1/2 tbsp of grainy dijon mustard
1/3 cup of avocado or olive oil
1/4 cup diced yellow pepper
1/4 cup diced red pepper
2 tsp radish sprouts
1 tbsp dill weed
1 large dill pickle, chopped into small pieces
Preheat oven to 350.
Toss cubed potatoes in oil and bake at 350 till tender. Set aside to cool.
While the potatoes are cooling blend Basic Roots Dill Cream Cheeze Style Spread, Basic Roots Herbs de Provence Cream Cheeze Style Spread and the dijon mustard while slowly pouring in the oil to create a creamy mixture.
Toss the cooled potatoes, yellow pepper, red pepper, radish sprouts, dill weed and dill pickle with the cheeze mixture until everything is evenly coated.
Place into a serving bowl and garnish with additional dill weed.