This is a no-fuss potato salad that falls into the gourmet class. But be warned — it will take straight from the garden ingredients to elevate it to gourmet.
Some weeks ago Bill and I were so hungry for potatoes out of the garden. I knew it was too early, but I went scrounging around anyway and found enough —- at least for a meal.
Must have been the next day that a friend — who put his potatoes in long before I did — said he was getting wonderful, big potatoes and his wife had made a simple potato salad with fresh dill. It sounded so good —I’ve been wanting some ever since.
It’s been a long wait, but I finally had enough potatoes to make it.
This is a no fuss potato salad that you can make up quickly. The key is fresh dill and potatoes — both from the garden.
Feel free to experiment. I didn’t have an exact recipe. Just keep it simple to maintain its gourmet status.
Ingredients:
fresh cleaned potatoes – enough for two people
olive oil
vinegar (regular or wine vinegar)
1 tablespoon of mayonnaise
fresh chopped dill
small chopped onion if desired (fresh from the garden of course)
salt and pepper to taste
Steam potatoes until tender.
Cut into bite size pieces and place in bowl for mixing.
Drizzle with olive oil.
Drizzle with vinegar.
Add tablespoon of mayonnaise.
Chop a good amount of dill to equal at least 1 or 2 tablespoons and sprinkle onto potatoes.
Add chopped onion if desired.
Toss until mixed.
Add salt and pepper to taste.
Serve. (I’ve added fresh homemade croutons and a sprig of unchopped dill in the picture below.)
Suggestions:
* Scatter some dill seed in various places throughout your garden and borders so you’ll have some on hand. Nothing beats the smell and taste of fresh dill. Dried dill is totally different than fresh from the garden.
* I save some spots in my flower borders for vegetables. Sure came in great this year. I wanted a lot of potatoes and didn’t have room in the garden for all of them. Picture below shows part of one of my borders with the potatoes. (Right center.) They look like one of the flowers. Second picture below shows closeup.
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Theresa,
My potatoes are ready to dig & I have loads of volunteer dill plants. I’m going to a childhood friend’s funeral this afternoon. I’m hoping to get home in time to dig the potatoes & prepare this dish today. If not, definitely tomorrow!
Thanks for sharing,
Betty
Theresa,
My middle grandson (12 years old) helped me dig some red potatoes & harvest the dill. This dish is so good we kept sneaking bites! No leftovers. If we don’t get too much rain we will be making it again tomorrow! We all loved it. Alfred said it was great. Just the right amount of dill!
Thanks for sharing this recipe,
Betty
Question: I never had any problem raising dill until about 3 yrs ago. Haven’t had a successful crop since. When do you start sowing? I’ve been told it doesn’t do well in the heat so sow early – any suggestions. I live in the Northern neck of VA.
Mary, I posted your comment on the recent Dill post https://tendingmygarden.com/dill-a-variety-you-might-want-to-try/ so that folks checking for comments on the recent post could see it.
Thanks.
Theresa
This looks delicious! Can’t wait until my potatoes are ready to harvest. I do have a question. I ordered the grow bags and seed potato kit from Wood Prairie Farm. The bags are about 18″ tall, and the taters seem to be doing well. I hill them after every 6″ of growth, but they are starting to grow above the 18″ high bags. Do I hill as long as possible and then let them continue over and beyond the bags until they show that they are ready to harvest?
Kathy, it won’t hurt to let them continue over and beyond the bags.
The main thing is to make sure that the potatoes are covered either with soil or thick mulch to prevent the light from turning them green which makes the potato toxic.
Potatoes have a way of working up to the top of the soil (even when in the ground). So keep an eye on them and keep them covered.
I know you’re excited!! Let me know the end result.
Theresa