The June 2 segment on THV11 This Morning focused on Savory Side Salads, and I am still in the process of getting those recipes posted for you. This Dilly Potato Salad with Mustard Vinaigrette was one of the four featured. If you’re from THE SOUTH like I am then you just know there will be potato salad at any party, potluck, family reunion or funeral. I must confess, however, that I am not a fan of the mayo-heavy versions that typically grace those tables. If you feel the same, then you are going to love, love this salad. I can easily make a meal of it, and I think if you wanted to add in some chicken, you really could have a filling dinner meal. It’s such a nice alternative to a tossed green salad especially with grilled meats or fish.
My garden is bursting with fresh herbs right now even after the days of rain that we have been having. Fortunately, with even just a little sunshine, the herbs just seem to double in size in a day’s time. Dill is one of my favorites. I love the way it looks growing tall and willowy, and I really enjoy using both the fresh fronds and the dried seeds. You’ll definitely want to use the fresh in this salad.
And the chives. Oh my! I have them EVERYWHERE! But that’s okay. It seems that they are particularly happy in my garden.
That old adage about eating with your eyes first is certainly true with this dish. The colors are bold and vibrant and look so nice on the plate. It’s a great one to ahead and have ready for your next potluck. Or funeral. (If you’re from THE SOUTH, you’ll understand!)
A side bonus with this salad is that it is chock full of vegetables so you get vegetables and salad all rolled into one! And that’s a good thing, don’t you agree? The Parmesan and fresh herbs add a real intensity to the flavor that are sure to make your mouth real happy.
PS: If you see Hubby today, wish him a Happy Birthday:)
- 2 pounds fingerling potatoes, sliced in ½-inch slices
- 2 cups snow peas, sliced ½-inch thick
- 1 bunch radishes, quartered
- 1 Granny Smith apple, peeled and cut into matchsticks
- 2 tablespoons capers (chopped if large)
- ¼ cup chopped fresh dill
- 2 tablespoons thinly sliced chives
- 1 tablespoon grated or finely minced onion
- 2 tablespoons apple cider vinegar
- 2 tablespoons grainy Dijon mustard
- 2 teaspoons honey
- ¼ cup extra virgin olive oil
- Kosher salt
- Freshly cracked black pepper
- Whisk together all vinaigrette ingredients together and set aside.
- In a large stock pot, place the potatoes in enough cold water to cover. Bring to a gentle boil and cook for 8 – 10 minutes until fork tender; drain and cool on paper towels.
- In a large mixing bowl, add the snow peas, radishes, apple, capers, dill and chives. Stir together and add in the potatoes. Toss.
- Pour the vinaigrette over all, tossing to coat the vegetables.
- Serve chilled or at room temperature
