Packed with flavor…the potatoes are tossed with Prosecco and oil, sauteed onions and garlic, dill, chives and mustard then topped off with radishes for a little crunch.

  

Makes 4 servings (about 4 cups)

Ingredients:

2 pounds small waxy potatoes, such as red or yellow potatoes, fingerlings, new potatoes, or baby potatoes (about 10)

1/2 cup extra-virgin olive oil, divided

1/2 cup chopped sweet onion

2-3 cloves garlic, coarsely chopped

1/3 cup Prosecco or white wine

4 teaspoons Dijon-style mustard

2 tablespoons chopped chives

2 tablespoons chopped fresh dill plus extra sprigs for garnish

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

A pinch of sugar

6 thinly sliced mild radishes, (French Breakfast radish)

Directions:

1. Rinse and scrub potatoes.   Put potatoes in a large saucepan, add enough water to cover potatoes.  Bring water to a boil, reduce heat to simmer, cover and cook until potatoes are tender. Pierce with a sharp knife to check for doneness. Drain, cool slightly and scrape off skin with a paring knife.
2. In a small frying pan heat 2 tablespoons of olive oil.  Add onions, cook for about a minute over medium-high heat. Add the garlic.  Cook 30 seconds and remove pan from heat. 
3. Slice the warm potatoes crosswise into 1/2-inch sections. Add potatoes to a large mixing bowl.  Pour Prosecco and 4 tablespoons of olive oil over potatoes and gently toss to coat. Add the warm onions, mustard, chives, dill, salt, pepper and a pinch of sugar; gently toss.  Stir in radishes. Garnish with sprigs of dill.  
4. Serve warm or at room temperature.

Tip:  Waxy potatoes have less starch, a firm, moist texture when cooked and a slightly sweeter flavor than starchy potatoes. They ‘re perfect for potato salad and other dishes where you want potatoes to maintain their shape. 

Tip: Substitute freshly squeezed lemon juice for the Prosecco or white wine.