Dilled Potato Salad

A dear friend is moving away. His wife was part of our docent group at the museum.  We still call ourselves the Great 8 and fondly remember our beloved colleague Irene and the good times our group of eight shared. We have been together for twelve years, celebrating art and life with a passion. I invite the group to his farewell lunch. The camaraderie still reverberates as we spend the afternoon reminiscing with humorous anecdotes and a little sadness.

Some chicken and rice, baked salmon with green beans, eggplant pasta and this potato and dill salad. 

This salad is such a surprise. No drippy mayo. No mushy potato. Just a mouthful of fresh herbal flavors, a touch of tang from lemon and olives, some crunch from shallots and celery.... different and delicious. Try it.

DILLED POTATO SALAD

Adapted from The Mediterranean Dish

Serves 6

1 lb small potatoes (Fingerlings, Mini Gold or Red)

1 cup pitted mixed Olives 

1/2 cup diced Celery

2 Shallots, thinly sliced

1/2 cup Dill fronds, roughly chopped 

1/2 cup Parsley leaves, roughtly chopped

1/2 teaspoon Lemon paste (optional)

1/4 cup Red Wine Vinegar

1 Lemon, juiced

1 teaspoon Thyme leaves

1 teaspoon Dijon Mustard

1/2 teaspoon Garlic paste

1/4 cup extra virgin Olive Oil

1/4 teaspoon Kosher salt

Fresh ground Black Pepper

Start potatoes in cold water and cook till just tender. Drain and cool.

Whisk vinegar, lemon juice, thyme leaves, mustard, garlic, oil, salt and pepper in a bowl or jar.

Cut potatoes in half if small, or quarters if bigger. 

Place potatoes, celery, olives, shallots, dill and parsley in a bowl. 

Season potatoes with lemon paste, salt and pepper.

Pour dressing over potatoes. Mix gently. 

Refrigerate for 1/2 hour. 

Scatter dill fronds over potatoes and serve.

The warmth of genuine friendship, the sound of animated chatter and the clink of fork and spoon is life affirming!

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