Olive Oil and Dill Potato Salad

Writing the recaps took way longer than I wanted. There is so much good food coming down the pipe to share. I haven’t been this excited in awhile. I’ve been eating good, and it’s all thanks to my free time and the unending amount of inspiration lately. I’ll take it.

Seafood is my grocery splurge. Do you you have a splurge at the store? Something that you’ll throw down on every now and then? Something you’ll make sure to look away from the register from because you really don’t want to see the damage? That’s seafood for me. It’s like gold. Fleshy gold.

I cruise by the fish counter every time I’m at The Fridge [New Seasons] because I have to know what just came in and what’s on sale. When it’s salmon season it takes all my willpower not to go broke. Fresh fish for every meal, kthx. That wild caught, fresh off the boat stuff is my jam. It makes me die a little inside when I order up a pound of it, and I see what that actually looks like. I can eat like three pounds of salmon BY MYSELF without batting an eyelash. Yet I sigh, take my tiny package of fish, cradle it in my arms like a small child, and head for the counter.

That’s where this salad comes in. I needed something else to go with the fish and keep my stomach a little more content with that piece of fish. The Bon Appetit magazine that’s been making its way to my mailbox had this subtle and delicious potato salad. It’s definitely the antithesis of the spring potato salad with that horseradish aioli slathered all over it. It makes me think of Eileen of Ham Pie Sandwiches and her piles of dill she often has. I love fresh dill, and I definitely don’t use enough of it. I didn’t find some small gold fingerlings or something similar, so I just cubed some regular yukons. It makes a little less pretty potato salad, but it’s still creamy without with the aioli. That’s totally okay with me. We all know I’m in a salmon euphoria anyway.

Inspiration: Bon Appetit

Ingredients

• 2lbs small waxy potatoes, halved [or bigger ones cubed]
• 1/4 cup olive oil
• 1/2 yellow onion, diced
• 1/4 cup apple cider vinegar
• 4 scallions, sliced
• 2-3 tablespoons fresh dill, chopped
• 1 teaspoon caraway, toasted

Preparation

Put the potatoes in a pot and fill with heavily salted water. Cook them in boiling water until they’re tender. While they boil, heat the olive oil in a skillet and cook the onions on medium heat. Season the onions in salt and pepper and saute them until they’re soft. Turn off the heat and stir in the vinegar. Drain the potatoes and place them in a large bowl or back into the pot. Pour the oil over the top, add the scallions, dill, and caraway. Stir to combine. Taste for salt.