FOOD INSPIRATION | RECIPE INNOVATION | FOOD PHOTOGRAPHY
german-style
dill potato salad
Active Time: 15 Minutes
Start to Eat: 30 Minutes
Serves: 4-5
INTRODUCTION
Listen...I'm not against mayonnaise BUT I do tend to pick vinegar over mayonnaise in most cases, like sandwiches, cold salads, etc. And this salad does not disappoint. It's covered in a sauce full of dill, vinegar, lemon, garlic, mustard, and some sour cream to add a bit of that creaminess you miss from a mayonnaise potato salad.
Feel free to add any other veggies you want with this too! I've added asparagus, green beans, green peas, jalapenos, you name it!
SPUD-TACTULAR
INGREDIENTS
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1 lb small potatoes (I used a petite medley with golden, red and purple potatoes)
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¼ cup olive oil
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¼ teaspoon lemon zest
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2 teaspoons lemon juice
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2 teaspoons salt
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2 teaspoons black pepper
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1 large garlic clove, minced
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1 tablespoon mustard
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½ cup fresh dill, chopped
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2 tablespoons malt vinegar
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2 tablespoons red wine vinegar
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2 tablespoons. sour cream
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3 scallions, chopped
INSTRUCTIONS
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In a large pot of boiling water. Drop in the whole potatoes (careful not to splash - use a ladle to drop in). Cook for roughly 13-15 minutes, until tender with a fork.
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While potatoes are cooking, whisk together all ingredients in a bowl, set aside.
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Drain the water from the potatoes, and with a potato masher or fork, mash the potatoes slightly (so it’s in bite-sized pieces but not mashed like mashed potatoes).
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Add in all ingredients while potatoes are still warm, mix until incorporated, top with any extra dill sprigs.
BON APPETIT!
