Ingredients (4 Servings)4 Yukon Potatoes 12-16 Oz. Brussels Sprouts (halved with the stems cut off) (or substitute any other vegetable you might like: carrots, asparagus, leeks, etc.)
Dressing3 Tbsp. Dijon Mustard 3 Tbsp. Red Wine Vinegar 1 Tbsp. Apple Cider Vinegar 3 Cloves Garlic (minced) ¼ Cup Olive Oil ⅓ Cup Fresh Dill (finely chopped) Salt and Pepper
- Slice the potatoes into thin slices (about ¼-inch thick) and then cut the slices in half. Cut the Brussels sprouts stems and then slice in half lengthwise. Chop the dill and mince the garlic.
- Put the potatoes in a pot and fill it with water just covering the potatoes and add a generous amount of salt. Heat the pot to a boil, and once boiling, cook for about 10min. (You want the potatoes to be soft, but hard enough so that they won't mush when mixing them in with the sauce).
- While the potatoes are cooking, add the Brussel sprouts to a heated cast iron or regular pan, with a pinch of salt and pepper. Make sure to stir occasionally so that the vegetables don't stick to the pan. I prefer my Brussels sprouts to be slightly browned and softened, which took about 10min.
- Once the Brussels sprouts are cooked, the potatoes should also be cooked. Leave the sprouts in the pan, and drain the potatoes well. Leave them to sit for a minute or two to make sure the water is all gone.
- Make the dressing (which I like to use on leafy salads as well) by mixing all of the 'dressing' ingredients together in a small bowl.
- Place the potatoes into a large serving bowl and add the Brussels sprouts. Pour the dressing on top and mix all of the ingredients together.
- Bon appétit!