Potatoes and dill go together like peanut butter and jelly- they are a match made in culinary heaven. And who says potato salad has to be heavy and laden with mayo? This mustard dressed potato salad is every bit as substantial, but is bursting with way more flavor! Leave the eggs out if you wish, and you’ve got a BBQ side dish that can tolerate the heat better than its mayo counterpart J
Why (the science): Don’t peel your potatoes! The skin delivers 17X more iron than the flesh, and more than double the fiber!
What (your ingredients):
5 red potatoes
2 tablespoons olive oil
1 tablespoon white wine or champagne vinegar
1 tablespoon Dijon mustard
1 teaspoon salt
½ teaspoon pepper
2 spring onions, green and white parts finely chopped
4-5 small celery stalks with leaves, finely chopped
3 tablespoons fresh dill, finely chopped
3 hardboiled eggs, roughly chopped
Place potatoes in a pot and cover with cold water. Bring to a boil, and cook until potatoes are fork tender (about 15-20 minutes).
Meanwhile, make the dressing by combining the olive oil, vinegar, mustard, salt, pepper, spring onions, celery, and dill.
When potatoes are fork tender, drain and allow to cool enough to handle. Chop potatoes into bite size pieces, including the skin. Hint: Combine potatoes and dressing while the potatoes are still warm/hot so that the potatoes absorb the dressing and seasonings.
Add hardboiled eggs, and stir to make sure all components are evenly distributed.
Store in fridge for 3-4 hours, or preferably overnight to allow the flavors to meld.
Serve as the perfect side at a picnic, or spoon into butter lettuce leaves for a hearty lunch.