Potato Salad with Lemon and Dill
I have a really great recipe for you, but I don’t have a picture of it. DON’T STOP READING! I know, it’s sinful, almost blasphemous to post a recipe without a photo of the final product, but I have a really, really good reason. I promise.
Last weekend, R and I had an open house at our apartment so that our families could see the place and the neighborhood, and we could show off our mad cooking skills. We kept the menu fairly simple: cold cuts, orzo salad, potato salad and Israeli salad. I would have loved to make some more elaborate dishes, but we both have wonderfully large families and we were expecting between 40 and 50 people. And since this was our first real entertaining experience, I wanted to make it as easy as possible.
The orzo salad was a no-brainer. You may remember the first time I mentioned it here and the uproar that surrounded it. The potato salad was a little trickier. R is not a fan of mayo (among other things…) so I definitely wanted something non-creamy. I found a recipe by Jamie Oliver that had a couple different vinaigrette options that all sounded light and fresh. I chose to go with the Lemon and Dill dressing.
The recipe didn’t turn out quite as planned, but I was still very please with it. Let this be a lesson to us all: when you cook at 7:00 a.m., you’re bound to miss an important detail. For me, that detail was cutting the small, red skin potatoes before they went into the boiling hot water. It wasn’t until the potatoes were cooked and drained that I realized they should have been cut. So, the combination of the the potatoes being slightly overcooked and my slicing them while they were soft made for more of a “smashed” potato look than an actual potato salad.
Regardless, it was delicious; tangy from the lemon juice, fresh from the dill and even slightly creamy from the olive oil. I know you can’t actually see the potato salad and I told you I had a good reason. That reason is: I was a twentysomething trying to entertain 50 people and somehow cart six pounds of potatoes salad, three pounds of orzo salad and some huge trays of cold cuts and fruit down to the party room in our building because 50 people can’t fit in our one-bedroom apartment. And I just didn’t have a chance to grab the camera and snap some pictures. I hope you can understand.
Instead, I’ll walk you through some guided imagery of the potato salad. Close your eyes and picture smushed red skin potatoes dressed in a light vinaigrette with flecks of bright green dill against the red skins and white flesh of the potatoes. You still with me? I bet you’re ready for the recipe so you can see for yourself. Well here you go….
Recipe adapted from Jamie Oliver’s Potato Salad
This is a great, non-creamy potato salad with tons of flavor. A really good, healthy alternative to all those mayo-based potato salads.
1 lb. red skin potatoes, cut in half 2 Tbs. lemon juice 5 Tbs. olive oil 1 tsp. salt 1 tsp. pepper 1/4 C. dill, roughly chopped
Wash potatoes and cut in half. Boil in salted water until they just fall off a knife. Do not overcook. While potatoes cook, combine dressing ingredients, except dill. Whisk together until combined. When potatoes are ready, drain and transfer to a bowl. Dress potatoes while they are still warm and can absorb all the flavors. Sprinkle dill throughout and stir to combine. Serve chilled or at room temperature.