Dill Potato Salad
WHY THIS RECIPE WORKS:
We season our potato salad with three rounds of dill: first as an herb sachet while the potatoes simmer, next as a piquant dill vinegar, and finally as a fresh sprinkle.
- SERVES 8
- Use both dill stems and chopped leaves (sometimes called fronds) in the herb sachet. Grey Poupon is our favorite brand of Dijon mustard.
- 1/4 cup white wine vinegar
- 3 tablespoons minced fresh dill plus 1/2 cup leaves and stems, chopped coarse
- 3 pounds Yukon Gold potatoes, peeled and cut into 3/4-inch pieces
- Salt and pepper
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon Dijon mustard
- 3 scallions, green parts only, sliced thin
- DILL THREE WAYS
- Three rounds of fresh dill season our Dill Potato Salad.
- INFUSE: We add a packet of chopped dill to the water in which the potatoes simmer.
1. Combine vinegar and 1 tablespoon minced dill in bowl and microwave until steaming, 30 to 60 seconds. Set at room temperature until cool, 15 to 20 minutes.
2. Meanwhile, place chopped dill inside disposable coffee filter and tie closed with kitchen twine. Bring potatoes, dill sachet, 1 tablespoon salt, and enough water to cover by 1 inch to boil in large pot over high heat. Reduce heat to medium and simmer until potatoes are just tender, about 10 minutes.
3. Drain potatoes thoroughly, then transfer to large bowl; discard sachet. Drizzle 2 tablespoons dill vinegar over hot potatoes and gently toss until evenly coated. Refrigerate until cooled, about 30 minutes, stirring once.
4. Whisk mayonnaise, sour cream, remaining dill vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper together until smooth. Add dressing to cooled potatoes. Stir in scallions and remaining 2 tablespoons minced dill. Cover and refrigerate to let flavors meld, about 30 minutes. Season with salt and pepper to taste. Serve. (Salad can be refrigerated for up to 2 days.)