Oh, my! It has been another wild and woolly week here at the Bunkycooks! There is never a dull moment and frankly, dull would be good for a change!
Between all the thrills and chills of this week’s roller coaster ride, we happened to have a wedding anniversary right smack dab in the middle of all the excitement! Yay! We did grab dinner out one evening to celebrate, but after the last dinner out at a restaurant and a sick husband to go along with the hefty price tag, we were a bit skittish about our dining options. We survived the meal out, thankfully, but then had all sorts of insanity to follow. As, I said, it has been a crazy week! Spring has certainly sprung and has brought all sorts of interesting challenges with it in addition to the beautiful weather and itchy eyeballs from all the pollen!
As I recently promised, I am attempting to cook, make or bake easier meals and desserts for these lovely warm days (gotta give you kitchen slaves a bit of a break!). I am also trying to make some lower fat and healthier foods because we all want svelte figures as we head into bathing suit season. (That ain’t happening for me this year, but you go right ahead and give it a try!).
This little side dish might not exactly help you get your girlish (or boyish) figures back, but it is delicious and easy (I did not say you would be getting all of the promises kept at the same time…)!
I found a really lovely bunch of dill at the farmer’s market a week ago and decided to make a dill potato salad with new potatoes. Regular potato salad is okay, but this just kicks it up a notch and is really pretty to serve to guests. My hubby was not a fan of dill earlier in life, but has recently had a change of heart, so I was totally stoked to whip up a batch of dill potato salad since I really enjoy dill.
The salad sort of morphed as I went along, so you will not see all of the ingredients that I added in (like celery) in the picture of of the veggies. The final result was really yummy!
I invited my good chick friend (and neighbor) over for dinner the evening I prepared this. She had been
deserted by her husband for the weekend fortunate enough to have a nice, quiet weekend at home alone. She said the potato salad was so good, she was even going to write a comment saying so. We like to have that kind of response! Our dinner that evening included a rotisserie chicken, roasted asparagus and this potato salad. What a delightful meal for these gorgeous days! I hope you enjoy the recipe!
Dill Potato Salad
1 1/2 lbs. red potatoes (about 5 medium)
1/2 cup mayonnaise (I use regular Hellman’s)
1/4 cup light sour cream (I use Daisy)
1 1/2 tsp. Dijon mustard (you may like a bit more, add to taste)
1 tsp. apple cider vinegar
3/4 tsp. Kosher salt
1/4 tsp. freshly ground black pepper
1/2 cup celery, chopped
1/2 cup sweet onion, chopped
2 hard boiled eggs, chopped
3 tsp. fresh dill, snipped (plus additional for garnish)
Sea salt and freshly ground pepper, to taste
Wash and scrub potatoes, but do not peel. Add potatoes to a medium pot and cover with water. Add some salt. Bring to a boil. Cook for approximately 20-25 minutes, just until fork can pierce the surface. Do not overcook. You want them firm when cut. Cool. When you are able to handle the potatoes, cut them into bite size pieces.
Whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt and pepper. Gently fold in potatoes, celery, onion, eggs and dill. Check for seasonings. Chill for at least 6 hours or overnight. This is best served after the flavors have time to meld together. Add salt and pepper to taste. Garnish with snipped dill to serve.