Creating recipes isn't a pastime—it's a passion. And a lot of fun.

The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Sunday, August 24, 2014

Chive and Dill Potato Salad

Recipe updated May 2015

Here’s a simple, quick potato salad that highlights the earthy, herbal flavors of fresh chives and dill. White balsamic vinegar is a little sweet and a little tangy, adding balance to the creamy mayo.

Serves 6

  • 2 lbs russet potatoes, peeled and cut into generous bite-sized pieces (about 1 inch)
  • 1/2 cup light mayonnaise
  • 1/3 cup chopped chives
  • 3 tbsp chopped dill
  • 3 tbsp white balsamic vinegar
  • 2 tsp Dijon mustard
  • sea salt
  • freshly ground black pepper
  • 2/3 cup chopped celery
  • 1/2 cup chopped red bell pepper
  • 1/4 cup chopped green bell pepper
Russet Potatoes
  1. Place the potatoes in a pan and cover with water by about 1 inch. Bring the water to a boil, then reduce the heat to medium and simmer the potatoes until tender, about 10 minutes. Drain in a colander and rinse thoroughly with cold water to stop the cooking.
Ready to Cook 
Cover with Water 
Rinse with Cold Water
  1. Meanwhile, combine the mayonnaise, chives, dill, vinegar, and mustard in a bowl and season with salt and pepper.
  2. Place the potatoes in a large bowl and add the celery and red and green bell peppers. Add the mayo mixture, stirring gently to combine.
Chive and Dill Sauce
Other Salad Ingredients Added 
Combine with Sauce
Cover and refrigerate at least 1 hour. (May also be made a day ahead.)

Chive and Dill Potato Salad

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