This recipe was completely inspired by the new potatoes that Dory and I had from Prune. Light, fresh, clean dill and tangy mustard really make this one a WINNER. Not to mention it includes no mayo so it's lighter on the waistline :) Get ready to impress your friends:
Ingredients:
- red potatoes (I like to get 2-3
per person depending on size) - djion mustard (something like grey poupon)
- olive oil
- fresh dill
- fresh thyme
- finely diced shallots (1 big one or two small ones)
- salt and pepper
Directions:
Place potatoes in pot with salted water before you start boiling (this will make them cook more evenly). Bring water to a boil and let potatoes cook till you can easily stab a fork through them (20-25) minutes.
Once potatoes are cooked, drain them and place in fridge. This can be done way ahead of time since you need the potatoes to be cold.
Once potatoes are cooled, cut into chunks (should be about 8 per potato, or more if they are larger) and place in a big bowl. Then, drizzle with some olive oil, sprinkle salt, pepper and toss in shallots. Once everything is added then add fresh dill and thyme to taste. I like a lot of dill. Finally, add in mustard to taste, I would say a spoonful at minimum and toss all together.
Place back in fridge until ready to serve. It's out of this world!! TRUST ME!!
Renee isn't lying, this potato salad is absolutely delicious and a winner in my book!
ReplyDeleteIt really was out of this world wasn't it?! I've recreated it many times and its really something that you can do over and over again, and all the flavors remain the same, but it'll taste different - in a good way. This one is a keeper!
ReplyDeleteI'm so excited to try this; it looks amazing. I'm a big fan of dill and anything potato salad so this combo is sure to please! Yum!
ReplyDeleteHooray -- I have tons of red potatoes and some shallots right now. All I need is the dill and thyme to give this a try!
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