Side Dishes

Red Potato Salad with Dill

Hello all

It’s Roger, I’m filling in for Kimmy today. As we head into September the only thing I can say is “it has been one crazy and hectic summer” and I dedicate this post and today’s recipe to all of my family and friends and all the readers from the Houston area.

Hurricane Harvey has taken it’s toll. The sad part is that it looks like the recuperation period will be months and months and the rebuilding period will take years. One thing was evident, the people came together from all racial and social levels and became brothers and sisters. SO I have no doubt they will not only rebuild but be the better for it.

ON THE MENU TODAY…

So what am I whipping up today? Well it’s a very simple potato and dill salad. I’m doing this to be served warm, but leaving it in the refrigerator overnight will no doubt yield excellent results as well.

The longest part of this salad is waiting for the potatoes to boil. Its simple but at the expense of sounding like a cliché it can also accompany an elegant dish as well.

Kimmy is serving this dish with grilled cheese (and look for those ideas in the coming posts Brie, Boursin and other varieties and takes on the American classic).

 

 

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Potato and Dill salad
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Bring potatoes to a boil and cook until tender- make sure you salt the water AND add to stalks of dill into the water.
  2. Take off the tops of the garlic bulbs, coat with olive oil and salt, wrap in aluminum foil and roast for 30-45 minutes at 350 degrees They should look dark brown and be very soft.
  3. Remove the cloves from the bulbs and mash them up. Use a fork to remove the cloves as they will be hot.
  4. When finished boiling, drain potatoes and discard the dill stalks. Then in a bowl toss the potatoes and the marscapone cheese. You want to do this while the potatoes are still very hot and steaming. (This will soften and become more creamy).
  5. Toss in a few tablespoons of olive oil and salt and pepper, then take fresh dill and chop the leaves until you get a healthy 2-3 tablespoons. Add the dill, mashed garlic into the bowl and mix all together. Don’t forget a wee dash of red pepper flake, just a dash we’re looking for the flavor it gives not a lot of heat
  6. Serve Warm or cold.
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