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!
One of my favorite things to look forward to in the warmer months is potato salad! There’s something about it that bring me back to my moms house, standing there with a fork eating it right out of the container. What’s great about potato salad is you can make it so many different ways. Warm, cold, with a mayo base, with a vinegar base, different veggies, chopped eggs – the possibilities are endless! This time I decided to fancy it up with my fresh CSA veggies and some creme fraiche. It was DELICIOUS. And as suspected, I ate most of it standing in my kitchen before actually putting it in the fridge.
10 fingerling potatoes, cut into 1/2 inch rounds
1 cup green peas
1 kohlrabi, chopped into matchsticks
2 scallions, greens chopped and bulbs kept whole to roast
1/2 cup creme fraiche (or more to taste)
2 tablespoons fresh lemon juice
Salt and pepper, to taste
Preheat oven to 350 degrees. Place the cut potatoes and whole scallion bulbs on a baking sheet with olive oil, salt and pepper. Bake for about 30 minutes or until cooked through and golden brown. Remove and let cool.
In a food processor, mix together the creme fraiche, lemon juice, and roasted scallions, then salt and pepper to taste. In a large bowl, toss together the potatoes, kohlrabi, peas, chopped scallions, and creme fraiche mixture. Add a little more salt and pepper as needed. Enjoy!