Don’t ya just love it?
It’s such a summer/picnic/BBQ favorite.
I love all kinds of potato salad. Particularly recipes with lots of fresh dill included.
I recently tried this amazing Dilly Potato Salad (pictured above) from the cookbook:
Chef Bilberback has kindly allowed me to share the recipe for this yummy salad with you.
And just in time for July 1st and July 4th holidays, coming up in the next few days.
See the complete recipe on page two.
And if you are looking for lots of great salad recipes that are quick and easy to prepare, this is definitely a cookbook you might want to add to your collection. I’m looking foward to trying a lot more in the near future. I ♥ (all kinds) of salads.
Happy July 1st and July 4th.
Dilly Potato Salad
(my own minor tweaks, tips in parenthesis)**
2 lbs. red new potatoes ( I used 12 small potatoes)
2 Tb. Dijon mustard
Zest and juice of 1 lemon ( I had a large, juicy organic lemon so only used 1/2 the juice and zest)
1/4 C. fresh dill, minced
1/2 tsp. dill seed, crushed (I used 1 tsp. )
1 shallot, minced
3 stalks celery, chopped
6 radishes, chopped
1/4 tsp. kosher salt (I used sea salt)
1/4 tsp. freshly ground black pepper.
In a large saucepan, cover potatoes with cold water and bring to a boil over high heat. Reduce to medium heat and simmer until potatoes are tender, about 20 minutes. Drain and submerge potatoes in ice water until cool. Cut into quarters and set aside.
(Don’t peel the potatoes if at all possible, just scrub thoroughly before cooking).
In a large bowl, whisk together mayo,mustard, lemon zest and lemon juice.
Stir in potatoes, fresh dill, dill seed, shallot, celery, radishes, salt and pepper. Chill before serving.
Serves 4 (if you can stop at one serving that is!).
**And remember, keep those creamy salads very cold and stored properly until you are ready to eat; to avoid any tummy troubles.
Dilly Potato Salad recipe printed here, courtesy of Chef Leslie Bilberback Photo by James O. Fraioli. All rights reserved.