Week 24: French-Style Potato Salad with Dill

Week 24: French-Style Potato Salad with Dill

If you follow me on social media (Instagram or Facebook), you may have seen or heard about my giant dill plant. I love fresh herbs so I always plant them in my garden, and there have been a few times in the past when my dad has asked for fresh dill. I’ve never planted it because I don’t really use it, but after so many requests I figured I might as well. Turns out my dad doesn’t cook much and had yet to touch the dill, so I had to figure out what to do with it.

I found this recipe for French-style potato salad tucked away in my bookmarks and decided it was time to give it a try. As a side note, I’ve never been a potato salad person. Possibly because I’m not a mayo person and I assumed the former automatically included the latter. This one from Minimalist Baker includes no mayo, nor any weird creamy mayo substitute, but is a light, fresh, herby delight! This recipe is not particularly difficult to make either. It’s really just chopping, boiling, and mixing, so unless your chopping skills are absolutely dreadful… you should be in for a treat! I hope you enjoy 😊

Ingredients: potatoes, fresh herbs, green onions, plus the dressing ingredients

Timing: 40 minutes

Yield: using 1.5 lbs of potatoes, we got about 5 side salad sized bowls out of this

Serving: perfect side dish for lunch or dinner (I will confess, we even ate it on its own as a light lunch after a big breakfast on the day I made it… couldn’t resist the smell!)

How did it go? Great! It’s an easy recipe to make. The bag of mini potatoes I bought was 1.5 pounds so I scaled things down a tad. I made the dressing right in the large mixing bowl then added the potatoes directly in there when they were done to avoid washing another bowl. This was so good I would be more inclined to buy 2 bags and scale up for 3 pounds of potatoes in the future! Next time I might try using my mini chopper to cut down on the prep time, but that’s really just me trying to cut corners – it’s already a pretty quick and easy recipe to make. Oh, and I have no clue what brown mustard is so I used Dijon and it worked great.

Taste: So fresh! I love the taste of fresh herbs, and this involves a combination of dill and parsley so it’s got more than one herbal note. Plus the garlic and mustard in the vinaigrette… mmm! So much flavour! The seasoning and flavours were really nicely balanced. It’s also light and fresh because it’s a vinaigrette rather than a creamy heavy dressing, so it’s perfect for a light summer meal or side when it’s hot out and you don’t want anything heavy.

Tips: include the optional parsley and follow the recipe as written – it’s simple and delicious!

Luke’s review: This recipe I’ve coined dill to kill. Nice soft thin cut potatoes, tasty sauce, green onion pairs nice with creaminess. Perfect steak side combo. Dill ties everything in together.

Luke’s recipe rating: thumbs up

Potato salad packed and ready for lunches!

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