Dill Potato Salad

 

One of my favourite things to eat during the summer months is Potato Salad. More often than not I will make my Mom's Potato Salad.

This is because I think it is the best potato salad and nothing else comes quite up to it. Occasionally though I do like to make a different one if I find a recipe I think might be a good one.

 

This recipe for Dill Potato Salad is just such a one. I found the recipe in a small book I have by Murdoch Books, entitled salads. I loved the simplicity of it.

Creamy Dill Potato Salad. Just the title alone has you smacking your lips.  Or it does me at any rate! 

 

One thing I loved about it was that it doesn't take a multitude of ingredients.  I also just happened to have some fresh dill in the house. 

Add to that the fact that my next door neighbour had sent over a bag of salad potatoes she couldn't use. The timing was perfect.

 

I also loved the fact that you make your own creamy mayonnaise for this salad. 

Homemade mayonnaise is so very easy to make. Especially if you have an immersion blender, and I do.

 

It comes together literally in seconds.  A blitz up and down in the container and your mayo is done!  You couldn't get much faster or easier than that!

 

And the flavour is always amazing . . .  lemon, dijon, egg yolk, light olive oil, seasoning.  

Simple really. You just can't get much easier or tastier.  

 

The potatoes are simply boiled in the skins, adding some eggs for the last ten minutes of cook time, so everything ends up done at the same time.

 

If you peel them while they are still warm, the peel slips right off of those potatoes.  Easy peasy.

 

Just peel them and cut them into 1 inch chunks and then chop up the eggs and throw them into a bowl with the potatoes.

 

It does use some chopped shallot. 

Thankfully I usually have shallots in the house. They look like baby onions but have a beautiful  mild flavour, not quite as sharp as raw onion. 

 

They work beautifully in this as does the dill. Dill weed is one of my favourite soft herbs. It adds beautiful flavours to things like salads and salad dressings and if you are worried, don't  . . . 

I can promise you that it won't taste like a dill pickle.  The flavour of dill weed is very mild in comparison to the seeds.

  

Add the homemade mayonnaise and fold it all together gently and your salad is done and ready to enjoy! It truly needs nothing else.  

Perhaps a bit of seasoning, but that is a very personal thing.  Just do it to your own taste, fine sea salt and freshly ground black pepper.

Dill Potato Salad

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Yield: 4

Author: Marie Rayner

This is a simple and delicious potato salad with a homemade mayonnaise which goes together very quickly with the use of an immersion blender.

Ingredients:

For the salad:

• 600g salad potatoes (1 1/2 pounds)
• 2 large free range eggs
• 2 TBS finely chopped dillweed
• 1 1/2 TBS finely chopped peeled shallots
• fine sea salt and black pepper

For the mayonnaise:

• 1 large free range egg yolk
• 2 tsp fresh lemon juice
• 1 tsp Dijon mustard
• 100ml light olive oil (3 1/2 fluid ounces)
• pinch of salt

Instructions:

1. Place the potatoes into a large saucepan and cover with water. Bring to the boil and cook for 20 minutes, until tender, adding the eggs for the last 10 minutes. Remove the potatoes and eggs and allow to cool.
2. Peel the potatoes and cut them into 1 inch cubes. Peel and chop the eggs. Put the potatoes into a bowl along with the dill, eggs and shallots. Season to taste.
3. Place the egg yolk, lemon juice, Dijon mustard and salt into the tall cup of an immersion blender. Drizzle in some of the olive oil and blitz, drizzling in the remaining olive oil until the mixture immulsifies and thickens. (Alternately you can do this in a regular blender, drizzling the oil in through the hole in the cap.) Taste and adjust seasoning as required.
4. Using a metal spoon, gently combine the potato mixture with the mayonnaise. Serve immediately or cover and chill until needed.

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Created using The Recipes Generator

 

We enjoyed this with our Pork Chop Sandwiches yesterday. Oh boy but they went some good together!  Unbelievably tasty! 

 

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