Thursday, January 31, 2008

Dill Potato Salad

This looked quite tasty when we watched this program, another of Tyler Florence's Ultimate recipes. We played around with the recipe, halving the ingredients and dropping the onion it originally called for. The changes didn't affect the taste in any way, the potato salad turned out still quite delicious. The taste of eggs and potatoes together is quite good. You could substitute the green leaves from a fennel bulb, if you wanted. This would be good on a picnic, with burgers or with any grilled foods.

Dill Potato Salad
Adapted from a recipe by Tyler Florence
1 pound small to medium Yukon gold potatoes
2 large eggs
1 sliced green onion
1 tablespoon drained capers
1 cups mayonnaise
1/8 cup Dijon mustard
2 tablespoons chopped fresh flat-leaf parsley
1/2 bunch dill, chopped
1/2 lemon, juiced
Freshly ground black pepper
Extra-virgin olive oil

Put the potatoes into a big saucepan of cold salted water. Bring to a simmer. Cook the potatoes until a paring knife poked into them goes in without resistance, about 15 minutes. Drain the potatoes in a colander and let them cool. Cook the two eggs separately in a pot with water for 12 minutes (or cook with the potatoes, but remove after 12 minutes).

Break up the potatoes by hand into rough chunks and add them to a large bowl. Add the mayonnaise, mustard, green onion and capers, parsley, and lemon juice to the potatoes. Peel the cooled eggs and grate them into the bowl. Toss the potatoes to coat with the dressing. Season, to taste, with salt and pepper. Drizzle with a little olive oil before serving.

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