All the cool weather and rain we’ve had lately means the herbs are thriving. I try to take advantage of dill at its peak, since it is one of the crops that can go from alive to brown and dead within two or three days’ time, thanks to a fungal disease.
This potato salad uses a vinaigrette and herbs to impart flavor. The combination of parsley, mint, and dill is enticing, with a fragrance that screams freshness.
The sugar is optional, and yes, such a small amount makes a difference. It helps to bring out the mint, which otherwise can get a bit muddled with the also-potent dill and parsley.
Because we had them, I used russet potatoes, which are very starchy and generally not recommended for potato salads. They break down easily, resulting in the mashed potato consistency this salad had. Substitute salad potatoes if you prefer, but either way, the flavor is refreshing and unusual for potato salad.
Greek-inspired Potato Salad
3 pounds potatoes, scrubbed and cut into small squares
1/4 cup extra virgin olive oil
2 TBS apple cider vinegar
1 tsp prepared mustard
1 tsp salt
1/3 cup chopped dill
1/3 cup chopped parsley
2 TBS chopped mint
2/3 cup chopped green onions
2 tsp sugar
Cook potatoes in a covered pot, with water almost to cover, until potatoes are fork tender, about 15 minutes. Drain.
Meanwhile, in a large bowl, mix together remaining ingredients.
Add potatoes while they are still hot. Mix gently.
Adjust seasonings to taste.
Serve warm or at room temperature.