Red Potato Salad with Fresh Dill

July 18, 2013 | No Comments

Red Potato Salad with Fresh Dill

We have been getting these beautiful, Spring red potatoes from our CSA. The thing about these potatoes is they have a  super creamy, soft, smooth, velvety mouth feel when cooked. They are a total pleasure to eat, and talk about addictive. I actually asked my husband to take the potato salad with him last Thursday night when he was going to pick up our full diet CSA.  You see, I did not trust myself with the potato salad and me alone in the same house. Needless to say, he did not take it with him, he just told me to have some self control. Ha! Jokes on him, easier said than done.

Spring Red Potatoes

I am sure you all are wondering whether or not I ate the entire potato salad that night. I did not. I did eat a few bites though, and then put it up high on a shelf, so I would have to work to eat more of it. I was feeling pretty lazy that night, so there you have it. I am not sure if these pictures convey the color of these potatoes, but they are a beautiful pink color. Not quite a magenta, but close.

Spring Red Potatoes Bowl

Their lovely flesh is a creamy white color.

Spring Red Potato Flesh

Thanks to all of you who have stayed with me thus far. Here is a Haiku for your reading pleasure.

Red Potato Creamy Flesh

Spring red potatoes

with creamy velvet mouth feel

you have won my heart

Red Potato Salad with Fresh Dill Bowl

Please go forth, and share this potato salad, as well as my Haiku(if you are so inclined) with all of your friends. This potato salad can be eaten hot or cold, and is better the next day after the flavors have melded. Hope you enjoy this Summer side dish at your next BBQ with your family and friends.

Red Potato Salad with Fresh Dill
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Recipe type: Salad,side dish
Author: Jillian
Ingredients
  • 5 lbs red potatoes
  • bunch of fresh dill
  • white vinegar to taste(4-5 Tbsp)
  • sprinkle of kosher salt to taste
  • 1-2 Tbsp whole grain mustard(to taste)
Instructions
  1. Cut red potatoes in 6-8 chunks each(depending on size)
  2. place in a pot of cold salted water over heat
  3. Boil until fork or knife tender
  4. Drain water and place hot potatoes in large bowl
  5. Finely chop dill
  6. Add to chopped dill to hot potatoes and stir in
  7. In another bowl, combine 1Tbsp mustard to 3 Tbsp vinegar and mix
  8. Taste dressing
  9. add a pinch of salt, more mustard or vinegar and stir
  10. taste again
  11. When you are happy with your dressing, drizzle it over your potatoes
  12. Remember to season lightly, you can always adjust and add more later, however you cannot take away.

 

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