Dilly, Mustardy Potatoes
Potato salad for the mayo-avoidant
Hello again. In my last post, I referenced these dill-y, mustard-y potatoes as the designated side for our meal, so it felt only right for me to publish this recipe next. I consider this a “salad” more because it is a bowl of dressed vegetables rather than it reminding me of any barbecue or picnic adjacent potato salad. However, I tend to prefer this to a mayo based potato salad. It is a little bit brighter, zippier, and keeps just as well outside the fridge as in. Nothing screams sexy like a bowl of hot mayo.
Alison Roman first introduced me to the concept of a mayo-less potato salad. Queen of summer recipes, including one video titled, “How to Throw a Hot Dog Party,” – I fear I scared her when, on a chance encounter, I perhaps too enthusiastically told her how I was having a Hot Dog Party of my own. The only thing she and I really disagree on is that she thinks ketchup does not belong on a hot dog, and to that I ask, on what does ketchup not belong on? Anyways, I digress.
Basically, you can think of these potatoes however which way you want – salad or not, but if you do feel so inclined to pick up a cute little bag of fingerlings in the near future (‘tis the season, I keep a close eye, these are my favorite kind of potatoes), considering dressing it in this SS25 outfit of sorts.
Recipe
Ingredients
1 lb fingerling potatoes
1 lemon
4 scallions
1 bunch dill
Grainy mustard (no really, I insist it must be whole grain)
Olive oil
Kosher salt
Black pepper
Directions
Into a pot of salted boiling water, add potatoes and cook until you can easily stick a fork through them (not a sharp knife, a fork), check at the 15 minute mark. Drain and allow to cool while you make the dressing.
For the dressing:
Dice a whole lemon, removing the seeds and butt. I promise it is tasty and adds more texture and flavor than just the juice + zest. Chop the dill and medium-thinly slice the scallions. Add to a bowl with the lemon, sprinkle of salt, generous few cracks of black pepper, and a heaping tablespoon of grainy mustard. Stir to combine.
Slice the potatoes (they should still be warm but not piping hot) and add to the dressing bowl with a couple glugs of olive oil, toss to combine. Taste for seasoning, adding any salt, pepper, or mustard you desire.