Potato Salad w/ Lots of Garlic, Dill and Mustard

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I love all kinds of potato salad. This is a vinegar-y, herby one that I let marinate overnight. I was planning on having it as a cold salad but I had some lemon-infused cheese that was calling out to be used and melted cheese makes everything more exciting so I ended up sauteing it with the cheese.

{3 servings}

  • 1/2 lemon (juice and zest)
  • 5 sprigs dill
  • 1/4 cup olive oil
  • 1/8 cup red wine vinegar
  • salt/pepper (lemon pepper preferably)
  • 2 cloves garlic
  • 2 tbsp dijon
  • 1 tbsp capers
  • 15 tiny potatoes or 9 normal small fingerlings
  • 1/4 cup hard salty cheese (pecorino or something similar)- optional

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  1. boil potatoes until easily stabbed with a fork
  2. mince garlic
  3. in a bowl whisk together olive oil, red wine vin, mustard and garlic. season to taste with salt and pepper
  4. when potatoes are cooled, quarter them or chop (depending on the size of the potatoes you’re using)
  5. pour the vinaigrette over the potatoes and gently stir to cover all potatoes without breaking them up too much
  6. add the capers and chopped dill
  7. marinate overnight
  8. serve cold OR
  9. in a medium sized sauce pan saute the whole concoction over medium high heat and shave cheese over the top
  10. stir occasionally until cheese is melted and potatoes are starting to crisp
  11. serve with fresh dill and lemon zest

(pictured with a spinach salad, lentils and a soft boiled egg)

© 2016, domenicadreamsofcalamari. All rights reserved.

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