Baby Potatoes in a Dill and Scallion Vinaigrette
This potato salad was inspired by my Warm Potato Salad. I love this dish because the flavours are incredible and it’s soooo easy! I like to let the dill and scallions sit in the vinaigrette to let the flavours develop and infuse. The heat from the potatoes mellow the garlic and you’re left with the most amazing potato side!
¼ Cup extra virgin olive oil
2 tbsp cider vinegar
3 Green onions/scallions, sliced (both green and white parts)
3 cloves garlic, crushed
2 tbsp fresh dill chopped (two large pinches of dill)
1 bag of baby potatoes (1.5 pound), skin left on and scrubbed clean
Whisk together the oil, vinegar, green onion, garlic and dill and then season liberally with salt and pepper (about a ¼ tsp – ½ tsp salt and ¼ tsp pepper).
Put the potatoes in a pot with water and bring it to a boil, once boiling, drop the heat to medium-low and cover the pot with a lid.
Let the pot simmer until the potatoes are fork tender.
Just before straining the potatoes, mix the vinaigrette again and then strain the potatoes and place them promptly into the vinaigrette, mix well to coat.
You can serve the potatoes right away or you can let them rest and absorb that insanely delicious flavour, your call! Just taste and adjust seasoning before you serve them!
- This a great way to experiment with herbs to see what you like; I’ve used rosemary, thyme, basil, parsley, oregano, sage and now fresh dill… yum!