IMG_4076 2.jpeg

Warm Potato Salad with Dill

This potato salad uses the natural starch from the potatoes to create creaminess. No mayonnaise necessary. In this dish I love the juxtaposition of the tangy mustard with the fresh spring herbs with the creamy backdrop of the potatoes.

2 lbs Yukon Gold Potatoes, cut into 1/2 inch coins

1/4 onion, finely diced

1/4 cup olive oil

1/4 cup apple cider vinegar

1 tablespoon mustard

1/2 cup freshly chopped dill

3 spring onions or scallions, thinly slice

  1. Add potatoes to a pot, top with one inch of water and heavily salt the water. Bring to a simmer and cook the potatoes until slightly al-dente around 20 minutes. They will cook fast.

  2. Reserve about a 1 cup of the starchy water. Drain the potatoes into a colander.

  3. In the same pot, heat a drizzle of olive oil and sauté the onions until translucent and sweet.

  4. Add the potato and 1/2 cup starch water to the pot. The potatoes will absorb some of the water. The water should coat the potatoes.

  5. Remove from the heat. Add the olive oil, apple cider vinegar, mustard, dill and scallions. Season with salt and pepper. Stir the potatoes to break some of them up, but also keep most of the potato coins intact.