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Raise your hand if you like potatoes? Actually, is there anything better than a bowl full of warm potatoes? NO! And don’t even think about how this is a bowl full of carbs and it will make you fat. If you still have that thought, then you better read our article about Carbs and come back for this potato dill salad recipe 🙂
What I love about this recipe (except the leading star – potatoes) are fresh herbs. Recently I am really adding a handful of fresh herbs into everything and especially with a simple meal like this one, herbs are getting exposed even more and I LOVE IT!
Hard-boiled potatoes are the right choice
The most important ingredients are the potatoes and the vinaigrette. With the potatoes, you also have to buy the right ones. The subdivision of potatoes into firm cooking, predominantly boiling and floury cooking, is related to the amount of starch. The higher the level of starch, the drier, floury or coarse-grained the taste. Hard-boiled tubers, on the other hand, have the lowest starch content and are therefore cut-firm and moister. For potato salad, it is advisable to take firm cooking potatoes that will not disintegrate later. For mashed potatoes you should take floury potatoes.
How to cook you the potatoes for the potato dill salad
It is best to cook the potatoes with the shell so that they absorb less water. Then peeling is easier. I recommend to let the potatoes cool before peeling. Also, take the potatoes out of the water in time. Best if the core is still solid. For fried potatoes, I do that too. It is also important to know that potatoes absorb hot dressing better than cold ones. This means that the broth with the vinegar is still hot when placed over the potatoes. In addition, the salad must stand for at least 30 minutes, until the sauce is properly absorbed.
Dill gives the potato salad a special taste! This recipe is a perfect match with our Salmon on Mediterranean ‘bed’
Potato Dill Salad
- 500 g Potatoes
- Handful fresh herbs, such as parsley, basil, and or dill
- 2 tbsp Lemon Juice
- Oilve Oil
- Salt & Pepper to taste
- Spring Onions optional
- Boil the whole potatoes – I am not peeling them (try with a fork when they are done)
- Once they are done, drain them and left a side to cool down a bit
- Cut the potatoes in half and place them into a big bowl, add lemon juice and drizzle in olive oil, sprinkle with salt and pepper and add handful of fresh herbs. Mix it all together
- Enjoy your BeastFeast!