Potato salad with cider vinegar, dill and scallions

May 30, 2010


Author Notes: An aging English artist made a salad like this for me one hot summer day, as an unfiltered Camel hung from his lip... The flavor of the salad made me forgive the cigarette. The combination seemed unlikely, but it is now my favorite picnic salad: bright with vinegar, crunchy with dill and green onions, soft and creamy from the potatoes, with a hint of the fish and chip shop! Apply the dressing while the potatoes are hot: it is important that they absorb the oil and vinegar.Marie Viljoen

Serves: 4

Ingredients

  • 2 pounds small red -skinned potatoes, halved
  • 1/4 cup good cider vinegar
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • copious amounts of black pepper
  • 1/3 cup EV olive oil
  • 1 bunch scallions, cleaned and chopped (greens, too)
  • 1 bunch fresh dill, chopped (yield = 3/4 cup)
In This Recipe

Directions

  1. Cook the potatoes in boiling water to which you've added some salt.
  2. While they are cooking thoroughly whisk together the vinegar, salt, sugar, pepper and oil.
  3. Drain potatoes when just-cooked.
  4. In a large bowl add the dressing to the hot potatoes and stir gently.
  5. Add the dill and scallions and mix well.I use my hands in order not to break the potatoes too much.
  6. Lick your fingers.
  7. The salad is very good warm, and equally good cold, later.

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Salad|Potato Salad|Potato|Vegetable|Dill|Green Onion/Scallion|Vinegar|Make Ahead|Memorial Day|Fourth of July|Vegetarian|Side

Reviews (2) Questions (0)

2 Reviews

kevverh July 4, 2015
Just made this and it's fantastic.
 
Molly S. April 19, 2014
sounds delicious. does it keep for a couple days or does the dill get too overpowering? thank you!