Basically what I want to eat all summer long. You will too.
Keyword: potato salad, garlic dill potato salad
Author: Loaves and Dishes
2.0lbsof potatoesrecommend baby red potatoes or fingerling potatoes – if using whole red, roughly 4-6 fist sized potatoes – you don’t have to be exact here
1heaping Tbs whole grain mustardimportant to use the really good kind
1large clove garlicminced as small as you can mince it
2ribs celery – cut into very small pieces – about the size of a BB
4Tbsfresh dill – chopped – leaves only.
1small shallot – chopped small
2Tbsblack truffle oiloptional – but does add a nice earthy flavor
2tspapple cider vinegar
Chives – for garnish
Wash the potatoes, put on a large pot of cold water to boil. Salt the water with 1 tsp of salt. Using a fork, pierce the potatoes after boiling for 5 minutes – when fork tender, remove from the stove top, pour out into a colander and rinse well with cold water to stop the cooking process. Allow to cool completely before making into potato salad (otherwise the sauce doesn’t turn out right).
In a medium sized mixing bowl, mix together the remaining ingredients except the chives. Mix well and then toss with the cooled potatoes. Mix gently so as not to break the potatoes apart. Taste to make sure the salt and pepper is the right balance. Add more salt and pepper to taste.
You can substitute other herbs for the dill. Try using Thyme!