Potato and Dill salad
  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.