The Zamzows Table: Lemon Dill Pickle Potato Salad
With the heat of summer comes the first harvests of our hard work in spring. It's time to begin reaping the rewards of our efforts and planning. This twist on a traditional potato salad is a great way to utilize many late summer crops that all seem ready at once.
Ingredients:
From the garden:
- 6-7 Red or Yukon Gold Potatoes
- 2 large dill pickles (maybe from last year's harvest)
- 4 Green Onions Minced
- 1/4 cup Fresh Dill
From the store:
- 1/2-1 cup Mayonnaise
- Juice from half a lemon
- 1 tsp lemon zest
- 1 Tbsp White Vinegar
- 1 Tbsp Pickle Juice
- 1 Tbsp Dijon mustard
- 2 Tbsp capers
- 1 Tbsp Olive oil
- Salt and pepper to taste
Instructions:
- Wash your potatoes thoroughly, removing any dirt. Place them in a large pot and fill it with water and a generous amount of salt.
- Bring the water and potatoes to a boil on your stovetop.
- Reduce the heat to a simmer and continue cooking for about 11 minutes, or until they have achieved your desired tenderness.
- Drain the potatoes into a colander and rinse with cold water until cooled.
- While the potatoes are cooking, prepare the dressing. Mince the fresh dill and green onions, and dice the pickle and capers. Add them to a large mixing bowl.
- In the mixing bowl, combine mayonnaise, lemon juice, lemon zest, vinegar, mustard, and olive oil. Mix all ingredients well.
- Once the potatoes are completely cooled, cut them into bite-sized cubes and add them to your dressing.
- Mix the potatoes and dressing until well combined.
- Season with salt and pepper to taste.
- Chill in your fridge for at least 20-30 minutes to allow the flavors to meld together.
Potato salad is a classic picnic side dish that pairs well with just about anything. It's incredibly versatile, allowing for many changes and adjustments. My mom makes a delicious potato salad and once told me she has never made it the same way twice. It's always just a little different. Enjoy!