LEMON DILL POTATO SALAD
Just Potatoes Or Add A Crunchy, Fresh Bite
Our all-time favourite recipe is from Emily Lycopolus's OLIVE OIL & VINGEGAR COOKBOOK. It's simple, fresh and delightfully creamy. We've added our own option which includes cucumber, radishes and crushed red chili peppers.
1 to 1-1/2 pounds Yukon Gold medium-sized potatoes
1/4 cup fresh extra virgin olive oil
1/4 cup Wild Fernleaf Dill olive oil
1/4 cup Sicilian Lemon white balsamic
1 tbsp Dijon mustard
1 tbsp honey
1 small shallot or 1/4 red onion minced
1/4 tsp sea salt
1/4 tsp black pepper
3 red radishes, trimmed, quartered
1 English cucumber trimmed, sliced in 1/2 pieces
1/2 tsp crushed red chili peppers
Peel, quarter into wedges, then boil potatoes for 15 minutes until tender. Drain and cool. In a medium bowl whisk together balsamic, mustard, honey, shallot, salt and pepper until blended. Then slowly whisk in olive oil. In a large bowl add potatoes then pour mixture and gently toss until all potatoes are fully dressed. Serve immediately, or store covered in fridge until ready to use. Bring to room temperature before serving.
For an Italian twist use Oregano white balsamic and Garlic infused olive oil.
For added tang add a generous dollop of yogurt before serving.
For richness, grill 3 slices of bacon, finely dice when cool, add to bowl and toss.