Lemony Dill Red Potato Salad

Wine & Dine Wednesday about a yummy ‘Lemony Dill Red Potato Salad’ Mr. Sive whipped up for our guests out on the island for Sunday supper this past weekend. Fresh dill the prevailing note that really makes it all sing. Below his recipe.

I love potatoes for that marvelous quality that they can be cooked in so many ways. This is a simple salad that I’ve been cooking for years, melding the mellow tones of simple red taters, the zing of lemon, and the herby depth of dill.

Ideally, prepare the dressing a couple hours in advance so that the flavors can mellow. Medium chop a good sized bunch of fresh dill, yielding 1/2 cup or so. Reserve one tablespoon of dill. Finely dice one clove of garlic, and in a good sized salad bowl, lightly whisk with the dill into 1/2 cup EVOO and the juice of 1 1/2 to 2 lemons, about 1/3 cup. Let sit.

Carefully clean 2 pounds of small red potatoes. Steam until just shy of fully cooked. (Can potatoes be al dente?) It is impotant to steam, and not boil, as you want to preserve the skins and keep them tight on the cooked potatoes.

Once cooked, quickly place the potatoes in the bowl with the dressing, cover with a pot lid or plate, and then a kitchen towel, and give the potatoes a firm but not too rough shake, rolling the potatoes in the dressing. Keep the cover and the towel over the bowl to retain heat: the goal is to continue cooking the potatoes in the dressing. I usually cook this a few hours before the meal (barbecue chicken and veggies is a great combo), so I can give the bowl a few more shake and rolls to ensure all the potatoes soak up the yummy oil and lemon juice.

Once you’re ready to serve, place in a low platter, sprinkle the reserved dill on top, pour the remaining dressing in a small pitcher for those folks who might want more, and enjoy!