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Dilly Garden Potato Salad

From

August/September 2005

Dilly Garden Potato Salad

For our Dilly Garden Potato Salad recipe, we dressed the potatoes and green beans while they were still hot so that they easily absorbed the vinaigrette. Liberally seasoning the water in which the green beans and potatoes were cooked ensured that they wouldn’t taste bland. We made the dressing extra sharp to compensate for the starchiness of the potatoes—we found an extra kick of mustard and shallots reinforced the vinegar’s flavor. We reserved the herbs and a little of the vinaigrette to add just before serving for the freshest flavor.

Serves 6

The key to infusing this summer-fresh salad with flavor is dressing the green beans and potatoes while they are hot. The salad can be made up to 1 day in advance. Just bring the salad back up to room temperature and add the fresh herbs and reserved dressing before serving. The familiar combination of lemon and fresh dill makes this potato salad a natural side for grilled fish. Salmon is an especially good choice.

Ingredients

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