It’s finally potato salad season! Thank goodness. Summertime makes me think of being home at my mom’s house with big containers of potato salad and pasta salad in the fridge, ready to be devoured by all of us kids (and grandkids) running through her house. It’s such a nostalgic food for me. I go back and forth between mayo and no mayo versions all summer, but I love them both. Last week I made this version with lots of fresh dill and apple cider vinegar. It’s a perfect side that goes with everything!
Ingredients: (serves 3-4)
4 large red potatoes, chopped into 1 inch chunks
1 large garlic clove, minced
1 small shallot, thinly sliced
1 1/2 tablespoons fresh dill, chopped
2 tablespoons apple cider vinegar (or more to taste)
Salt and pepper, to taste
Start by boiling the potatoes. You want them to be fork tender but not too soft otherwise they’ll crumble when you mix in the other ingredients. Once cooked through, add to a large bowl and toss in the rest of the ingredients, mixing well to coat the potatoes. I like to let mine sit for about 10 minutes to allow the potatoes to absorb the flavors, then I give it a taste and adjust as needed. Easiest potato salad ever!
I’ve had a big craving lately for some homemade soup, so when I got a bunch of potatoes, carrots, and parsnips this week, I though it was a good opportunity to get my fix. Soups are great because they really don’t take very long to make, plus you can basically throw in whatever you like. I used sausage in this recipe but it could be substituted for any meat you like, or no meat!
1/2 shallot, finely chopped
2 red bliss potatoes, skin on and cut into 1 inch cubes
2 medium carrots, peeled and diced
1 large parsnip, peeled and diced
4 cups water (or enough to cover your veggies in the pot)
2 Italian sausage links
Salt and pepper
1/4 teaspoon smoked paprika
1/2 tablespoon red wine vinegar, optional
Add some oil to a heavy pot over medium heat and sauté the shallot until translucent, about one minute. Add the potatoes, carrot, and parsnips, then cover with water and bring to a boil. Once the potatoes are cooked through (about 10 minutes) turn off the heat. Take half of the soup and put it into a food processor, blending until smooth, then pour it back into the pot with the rest of the soup. Mix together to incorporate. Keep the soup on low heat while you cook the sausage in a separate pan. Once the sausage is browned, add to the pot of soup along with the fresh dill, paprika, and red wine vinegar. I added the vinegar because I felt like it needed a little acidity when I tasted it, but up to you if you add it! Ladle into bowls and top with a little more dill for garnish.