Fresh dill is quickly climbing my list of “add to all food.” It’s threatening mayo, but not yet overtaking her, that’s probably impossible. I love that bright, earthy taste that dill adds to dishes, and is one of the reasons that this version of our beloved summer staple, potato salad, is one of my favs.
Picky eating ain’t my thing, but when it comes to potato salad, I’ve got a few ground rules. No eggs. No raw yellow/white onions. No Yukon Golds. No yellowy matter pretending to be dressing. So usually, I’m pretty disappointed when it comes time to grab some from the picnic spread.
This recipe – saves me from all that nonsense. It’s got creaminess, tang, zip, texture, chunk, and funk. I’d like to think of it as a little slice of potato salad heaven.
It’s by pure accident that I’m posting my St. Patrick’s Day Feast – before March 17th! (I don’t want you to think I’m losing my procrastinating ways). So hopefully, this will give you some ideas for maximizing your
drinking family time on Saturday. This plan is for a day of cooking, with very little of it spent actually cooking – love it!