I don’t like most potato salads because they are richly drenched in mayonnaise, and I grew up with an innate distaste for mayonnaise unless it was disguised by some other flavour. I’m still not crazy about it, which is why I’ve never made potato salad myself.
(I feel like I spend a lot of time on this blog highlighting the things I dislike, or used to dislike, but remember I was once a very picky eater! So please forgive me.)
This potato salad I liked. No – loved. This is definitely going to be my standard salad recipe to bring to barbecues.
The vegetable stock, olive oil, Dijon and vinegar made a light, flavourful base for this mayonnaise-free salad – but the real noticeable element here was the dill I bought from the farmers market.
I’m usually too lazy to use fresh herbs, because I can never finish them up before they spoil and I certainly can’t grow my own (I’ve tried and they always die).
In this recipe, though, the fresh dill completely wowed me. It was so aromatic and really added a lot of oomph to the dish. I made this for a potluck at work last week and it was so well received I prepared it again over the weekend, with the addition of green beans.
You can play around here if you want by adding more spring onion, garlic, lemon juice or herbs, depending on your taste. The original recipe also included fresh parsley, if that’s your thing (I didn’t add it because it’s not my fave).
Herbed Potato Salad
From Kayotic Kitchen
1 ½ pound potatoes
2 tbsp vegetable broth
1 tbsp white wine vinegar
½ tsp Dijon mustard
3 tbsp olive oil
2 spring onions
1 large garlic clove, crushed
Splash of lemon juice
fresh dill (I used about 2 tbsp)
Peel, wash and cut the potatoes into bite-size pieces. Boil them in lightly salted water until fork tender, this should take 8 to 10 minutes. Keep an eye on them; you don’t want to over-cook them.
Combine the olive oil with the white wine vinegar. Add in the vegetable broth, Dijon mustard, a splash of lemon juice and the garlic and whisk well. The vinaigrette will become thicker.
Finely chop the spring onions and the dill, then add to the dressing along with a pinch of salt and pepper.
Drain the potatoes, let them dry for a few minutes and then add them to the dressing while they’re still hot, that way they’ll take on the flavours even more. Let the potato salad cool before serving.