Sunday, May 30, 2010

Vinegary potato salad with dill and scallions

This is a summer staple (taught to me by a kind and unhappy man who subsequently drank himself to death. His salad lives on). 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.

Lick fingers.

This is good now, warm, or later, cold.


  1. I've never met a potato that I didn't like. If I were to have a headstone after I passed, the previous sentence is what it would say on it. I have some new yellow potatoes that I will use in this recipe. I belong to a CSA and the challenge is to use what you get every week. The new yellow potatoes are lovely. I have fresh-dried dill (also from the CSA last month) and will use this instead of the fresh. I have found that fresh-dried herbs that are locally grown are almost the same as fresh herbs. Dried herbs from the store are practically a waste of money... Got green onions at the CSA a few days ago and they will work nicely!

  2. Well, I did make the salad and it is awesome, Marie, thanks. I posted a link to the recipe on the Tucson CSA facebook page because folks there are always looking for new ways to use their veggies and this recipe has three items that we routinely get (popatoes, dill & green onions), We did get Red Lasoda potatoes in our share, so I was able to use red potatoes after-all. Incredibly delicious, thank-you!

  3. So glad it met with success, Mimi,and thank you for posting it!


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