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Spring Potato Salad with Vinegar and Dill

I’m so grateful for all of your sweet comments regarding our wedding. I could easily spend the next week posting pictures and blabbing about that day but I don’t want to bore you too much so how about we take a little break for some potato salad?

Spring Potato Salad with Vinegar and Dill

Potato salad with peas…say wha? I know, it’s kind of weird. It’s also completely out of the norm for me; I usually go for creamy potato salad with hard boiled eggs and pickles. But then I tried a vegan version with peas and fresh dill in a vinegar dressing at Citra Grill and I was surprised that something so simple could taste so good.

I liked it so much that I had to recreate it for you but I decided to add onion because I love the colorful spring onions at the market right now. I’m a sucker for pretty onions.

Spring Potato Salad

As weird as it sounds, the flavor of the sweet peas contrasts with the tangy vinegar dressing perfectly. The resulting salad is nice and light and you don’t get that overly-full, bogged down feeling after eating it.

Plus, the lack of dairy means you don’t have to worry about keeping it refrigerated. Can we say, perfect picnic food?

Spring Potato Salad

A little fresh air with some sunshine and potato salad does wonders for the soul.

By the way, I used red potatoes for this recipe but then saw a similar potato salad on one of my favorite blogs, Dishing Up the Dirt and I started to regret not buying new potatoes instead. They have a creamier texture so if you can make it your local farmers market then I would definitely try to pick some up.

Enjoy friends!

Spring Potato Salad

Spring Potato Salad with Vinegar and Dill

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 6 cups

Spring Potato Salad with Vinegar and Dill

Ingredients

1 pound red potatoes or new potatoes

10 ounces green peas, fresh or frozen and defrosted

2 spring onions or 6 green onions, chopped

1/3 cup chopped fresh dill

3 tablespoons white vinegar

1 tablespoon olive oil

juice of 1 lemon

salt & pepper to taste

Instructions

  1. Scrub the potatoes under running water and cut off any gnarly spots, if using red potatoes, then dice them into bite-size pieces. Place into a pot with a strainer to steam and allow to cook until just tender (15-20 minutes). Alternatively, you could boil them in water but steaming them prevents a mushy texture. Once the potatoes are done, rinse them with cool water and then strain excess liquid.
  2. Next, transfer potatoes to a large bowl and then add the peas, onion, and dill. Pour in the vinegar, oil, salt & pepper and lemon juice then stir until potatoes are evenly coated. Serve immediately or store in the refrigerator for up to 2 days.
http://www.makingthymeforhealth.com/2014/05/11/spring-potato-salad-with-vinegar-and-dill/

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