I love cold salads. Macaroni, chicken, coleslaw, potato, pasta, egg, they all call to me and are exactly what I crave when I'm making grilled food over the summer. And while I love a classic creamy potato salad, once I started making this I never looked back. The lemon and dill is so bright against the creamy potatoes there isn't a trace of heaviness. And since there's no mayo or any dairy in the recipe, it's a dish that can sit out at a barbecue or picnic without worry.
Boozy Epicure's Lemon and Dill Potato Salad
Ingredients
1 bag (28 oz) baby potatoes
1 shallot, finely chopped
the zest and juice of 1 lemon
1 tbsp white balsamic vinegar
1 tsp dijon mustard
1 tblsp honey
1/4 cup Extra Virgin Olive Oil
salt/pepper to taste
1 small bunch of dill, chopped (about 1/4 cup)
Place the baby potatoes in a pot and cover them with water. Turn the heat to medium and let them simmer until tender, about 30 minutes? It really depends on the size of your spuds. I don't like to aggressively boil potatoes, it cooks them quicker, yes, but also bashes the skin and they can get waterlogged.
While the potatoes are cooking, finely chop your shallot and place it in the bottom of a large bowl. Add the lemon and vinegar and let the shallots sit in that for 5 minutes before you add the mustard, honey and oil. This just barely starts to pickle those shallots which takes away some of their heat and gives them nice flavor in your salad. Once your dressing is together, taste it and add salt and pepper to our liking. The dressing is done, so let it sit on the counter until the potatoes are done.
Once the potatoes are tender, drain them and while still hot, cut into bite sized pieces and toss into the dressing. My potatoes above were small enough to only need to be cut in half. It's important that you incorporate the potatoes with the dressing, gently stirring to coat, while the potatoes are hot. They'll absorb more flavor. Let that come to room temperature. You can eat it this salad room temperature or toss it in the fridge to get cold (or to set aside for later.) Just make sure you add the chopped dill right before serving. It's delicious, healthy, and and the perfect side for any grilled food.
Labels: Potatoes, Salad, Snacks and Sides, Vegetables
