Warm Radicchio Potato Salad

Happy accident! The simply roasted baby potatoes I made were eh. Combining them with chopped radicchio, fresh dill, and a honey mustard vinaigrette was an on the spot game changer. This potato salad is just that; an actual salad. Mayo makes me gag, and while typically dressed potatoes are a solid side, this was way more interesting (and sooo good!). The baby potatoes can be cooked whole or halved.

Ingredients:
3 cups baby potatoes. I used a mixed colored bag of purple, red, and yellow. Using just red or white is fine as well. Keep whole or halve.
A cup of tightly packed chopped fresh dill
One head of radicchio, chopped or sliced. I kept my pieces a heartier medium size.
Dressing:
1/2 cup each olive oil and fresh lemon juice
2 tbsp honey mustard dressing or Dijon mustard
A tbsp of vinegar, I used a fig honey flavor. I think balsamic or white wine would work well, too.
1 tsp salt
1/2 tsp pepper, preferably freshly ground

Preheat oven to 400. In a pan, mix the potatoes with some olive oil (2 tbsp) and a light sprinkling of salt and pepper. Cover tightly (this will steam the potatoes) and cook for 45 minutes to an hour, until the potatoes are fork tender. Make the vinaigrette, whisking all the ingredients well. Adjust salt and pepper to taste.
Put the chopped radicchio and dill in a large bowl. When the potatoes are done, uncover and let cool for ten minutes. Add them to the large bowl and combine with the dressing, mixing well. This warm potato salad looks bright and beautiful in a white bowl, really showcasing the rich jewel toned components.