I'm not the biggest fan of dill...but I love dill pickles and matzoh ball soup with dill. With that thought in mind and because Sandy loves dill (not to mention there are many potato salad recipes with dill), I figured why not put a spin on my version of potato salad (with sweet gherkins and only yellow mustard) and try it with fresh East Norwichian dill**....sans pickles and adding some Dijon mustard to the mix.
Total time to prepare: 1 hour.
Short and sweet: I now love 3 things with dill...ie...never too old to add to, take away from or change.
Ingredients:
-3 lbs. small Yukon Gold and/or Red Potatoes with the skin (this recipe was 50-50)
-3 coarse chopped hard boiled eggs
-1/4 cup apple cider vinegar
-1.5 Tbsp. yellow mustard and 1/2 Tbsp. Dijon mustard. I like Heinz or French's yellow and Bournier Dijon (of course you can use any Dijon you like)
-3 stalks center cut coarse chopped celery
-1-1 1/4 cup your favorite mayonnaise (Hellman's is the best tasting 'light' mayo for the less calorie/fat version)
-1 fistful of fresh dill coarse chopped...stems removed! It doesn't have to be East Norwichian**. Any fresh dill will work fine.
-3 TBSP. sweet gherkin pickle juice
-2-3 tsp. Kosher salt according to your taste
-10 or so twists from a fresh pepper mill
-Boil potatoes for 20- 25 minutes depending on size of potatoes. Drain and let cool slightly until warm.
-Very coarsely cut potatoes...add vinegar and salt to cut potatoes. Toss gently until potatoes are coated.
-Add hard boiled eggs
-Mix together mayo, both mustard's, celery, pepper, sweet gherkin pickle juice and dill and pour blend over the potatoes.
-Toss gently until blended being careful not to break up the potatoes much more than they already are as you want to keep your chunks of potatoes.
-Salt and pepper to taste
**East Norwichian dill: Dill from my backyard 🙂
OPTIONAL: If you're not a celery fan, you can make this without celery and it will still work nicely!
Mangia Bene!
As always...comments are welcome in the COMMENT box below :-).
Chef Bert
