Sunday, May 30, 2010
Vinegary potato salad with dill and scallions
This is a summer staple. The vinegar works surprisingly well with the strongly flavoured dill and green onions. Add the dressing while the potatoes are still warm, but not hot.
2 pounds small red-skinned potatoes, halved
1/4 cup good white wine vinegar
1/2 teaspoon salt
1 teaspoon sugar
Copious amounts of black pepper
1/3 cup extra virgin olive oil
1 bunch scallions (6-8 onions), cleaned and chopped (greens, too)
1 bunch fresh dill, chopped (yield = 3/4 cup)
Cook the potatoes in boiling water to which you've added some salt. While they are cooking, thoroughly whisk together the vinegar, salt, sugar, pepper and oil. Drain potatoes when just-cooked. In a large bowl add the dressing to the hot potatoes and stir gently. Add the dill and scallions and mix well. I use my hands in order not to break the potatoes too much.
This is good now, warm, or later, cold.