My sister Angela told me I should try this recipe. She made it for her family and she said that her husband, Troy, went on and on about how good it was. Since Travis loves potato salad in general AND because I have 4 pots of dill growing on my back patio, I knew I had to make it.
We served it up with corn on the cob and seared Atlantic salmon.
Travis also had a few steamed blue crabs with his dinner. He caught them with our crab pots right in the backyard. I was having a “pregnancy moment” and didn’t feel like getting my hands dirty and stinky with crab. I normally love them!
At first I was only going to link to the recipe for the potato salad but then I remembered that I not only cut the recipe in half but I also added eggs. Here’s what I put in mine:
Dill Potato Salad
- 1 1/2 pounds small white/red/purple potatoes, cut in half or quarters depending on size
- 2 large eggs
- 1/2 cup Vegenaise (or mayonnaise)
- 2 tablespoons Dijon mustard
- 1/4 cup chopped fresh dill
- Kosher salt
- Freshly ground black pepper
- 2 stalks chopped celery
- 1/4 cup chopped red onion
Place the potatoes, eggs and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for about 10 minutes, until the potatoes are tender when pierced with a fork. Drain the potatoes in a colander, then place the potatoes back in the pot leaving the eggs in the colander. Rinse the eggs with cold water and allow to cool while you prep the rest of the salad.
In a medium bowl, whisk together the Vegenaise, Dijon mustard, dill, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Add the potatoes and diced, hard boiled eggs. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.
Recipe adapted from Ina Garten