Hot Potato Salad
Daylight savings time is just one of the ways I know that spring is on it’s way. Seeing artichokes and healthy asparagus in the produce section is another, and the steady stream of guests that stay with us once the threat of snow has passed is really the telling tale. I love this time of year and I love it when people come to stay. When my wife’s sorority sister came to stay earlier this month, I told her to pick anything from my archives and we’d have it for dinner the night she arrived.
Dukkah Crusted Salmon was her choice and I wanted to make something equally special to go with it. Salmon and potatoes seem to have the perfect marriage, and having made my hot potato salad for a recent pot-luck, it was front of mind. I keep my hot potato salad vegan and mayo free, so it’s good for many different dietary choices.
Hot Potato Salad Recipe
You will need the following ingredients to make this hot, vegan potato salad.
- 1 bag of mixed potatoes
- 1 onion, diced
- 6 cloves of garlic
- Dijon mustard
- Fresh dill
- Thyme
- Salt
- Pepper
- Olive Oil
Cut your potatoes so they are all a similar size. Put them in a pot of cold water along with five or six cloves of garlic and place the covered pot on a low heat. Allow the water to come to the boil. When you can put a fork through a potato with no effort, they are cooked, this could be as soon as ten to fifteen minutes after the water starts to boil.
While the potatoes are cooking, fry some onions in olive oil until they start to brown, season the onions with thyme, salt and pepper.
When the potatoes have cooked, drain the water. Combine potatoes, onions and add 1 tablespoon of dijon mustard (absolutely do not substitute with yellow mustard), a generous sprinkle of dill, dried is fine, a dash of salt and pepper.
Combine the ingredients gently using a wooden spoon or red silicone spatula. Don’t mix too hard because you want to avoid mashing the potatoes. If you are serving right away, which I would recommend, drizzle with a little extra virgin olive oil to bring the flavors together and give the potato salad a shiny finish.
You can serve this at room temperature, or straight from the fridge. The dill, mustard and potatoes are wonderfully flavorful as a warm salad. Take this to your next picnic or potluck to keep everyone from carnivore to vegan happy.
