Scallion & Dill New Potato Salad
So this is the first thing I made with my Farmer's Market haul this morning. Simple, relatively quick, and made with three farmer's market finds and pantry staples. This recipe is fantastic as a side dish to almost anything off the grill, and it feeds 6-8 people. You can easily halve this recipe for a smaller crowd.
I bought three pounds of 'new' potatoes, but really any 'waxy' potatoes (red, gold, round, i.e.- not Idaho russet) will work in this recipe, and one bunch of dill although I only ended up using about a third of it.
The ingredients:
In a large bowl, combine the Dijon mustard, vinegar, and evoo along with a healthy pinch of salt and freshly ground pepper. If you don't have champagne vinegar, DON"T FRET! This salad would be delicious with white wine vinegar, red wine vinegar, or even rice wine vinegar. This is your 'vinaigrette' base for the salad.
Place the potatoes in a stock pot or soup pot and cover with cold water by about 1-2 inches. Salt the water well. I used approximately 2 Tbsp of kosher salt in my potato water. Bring to a boil, reduce to a strong simmer and cook until the potatoes are tender all the way through and 'give' to the point of a knife when pierced. The time will depend on the size of your potato chunks. Mine took 12 minutes. Drain thoroughly. While they are still hot, dump those steamy potatoes into the large bowl containing your vinaigrette. Stir to coat all of the potatoes. If you do this while they are still steaming hot, the potatoes will absorb that delicious dressing. If you do it when the potatoes are cold, the dressing just sits on top of the potatoes, meaning that they are bland when you bite into them. Toss in the scallions and the dill, stir, and serve.
This dish can be served warm, at room temperature, or cold. If you plan on serving it cold, you may want to add 2-3 Tbsp of chicken stock or water to the vinaigrette as those potatoes will absorb liquid and become dry as you chill them.
The ingredients:
It is fun to use some different colored potatoes in this recipe, so feel free to mix it up. If the potatoes are different sizes, it's OK. Just cut them up into similarly sized pieces so that they all cook for the same amount of time. I mixed brown and red, but you can also get white, gold, or purple potatoes too.
- 3 lbs new potatoes, cut in half
- 1 bunch scallions (green onions), chopped
- 1/2 cup chopped fresh dill
- 1 Tbsp Dijon mustard
- 3 Tbsp champagne vinegar
- 6 Tbsp extra virgin olive oil
- Salt & freshly ground pepper to taste
In a large bowl, combine the Dijon mustard, vinegar, and evoo along with a healthy pinch of salt and freshly ground pepper. If you don't have champagne vinegar, DON"T FRET! This salad would be delicious with white wine vinegar, red wine vinegar, or even rice wine vinegar. This is your 'vinaigrette' base for the salad.
Place the potatoes in a stock pot or soup pot and cover with cold water by about 1-2 inches. Salt the water well. I used approximately 2 Tbsp of kosher salt in my potato water. Bring to a boil, reduce to a strong simmer and cook until the potatoes are tender all the way through and 'give' to the point of a knife when pierced. The time will depend on the size of your potato chunks. Mine took 12 minutes. Drain thoroughly. While they are still hot, dump those steamy potatoes into the large bowl containing your vinaigrette. Stir to coat all of the potatoes. If you do this while they are still steaming hot, the potatoes will absorb that delicious dressing. If you do it when the potatoes are cold, the dressing just sits on top of the potatoes, meaning that they are bland when you bite into them. Toss in the scallions and the dill, stir, and serve.
This dish can be served warm, at room temperature, or cold. If you plan on serving it cold, you may want to add 2-3 Tbsp of chicken stock or water to the vinaigrette as those potatoes will absorb liquid and become dry as you chill them.
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