Dilled potato salad with pickles

As soon as the temperature rises, I start craving potato salad.

As much as I like regular potato salad with mayonnaise, I’ve made healthier options for the past few years. This potato salad packs a punch in the flavor department and takes less time to prepare than many basic tossed salads. I suggest using small, boiled potatoes because they cook quickly but retain their shape.

For this recipe, you will prepare an easy vinaigrette, chop some herbs and onion and chill. It’s that simple. The salad is healthy and pareve — and you can omit the eggs for a vegan dish.

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It’s best to make this a few hours before serving — or even a day ahead — so that the flavors really soak in. Whether you are having a barbecue or need something special for Shabbat lunch, this recipe hits a home run!

Dilled potato salad with pickles
Serves 4. Can be doubled.

Ingredients:
2 pounds small potatoes, washed and cut in half lengthwise, leaving the skin on
½ cup fresh chopped dill, large stems removed
¼ cup fresh chopped parsley
¼ cup chopped red onion
¼ cup chopped pickles; I suggest cornichon or dill pickles
2 hard-boiled eggs, sliced or chopped to your preference (optional)

For the vinaigrette:
¼ cup red wine vinegar
¼ cup olive oil
2 cloves garlic
1 tablespoon Dijon mustard
½ teaspoon salt
Fresh ground pepper

Boil the potatoes over high heat for about 15 minutes or until fork-tender, being careful not to overcook them.

While the potatoes are boiling, whisk the ingredients for the vinaigrette together until emulsified, or add everything to a Mason jar and shake until it looks well-blended. I use Mason jars to keep fresh dressings on hand — just shake and serve and there are no extra utensils or whisks to wash.
Chop the herbs, pickles and eggs.

When the potatoes are fully cooked, strain out the water (do not rinse) and put them back into the pot to cool for about 5 minutes.

Pour the vinaigrette over the warm potatoes and give the pot a good stir. This really helps the flavor to permeate the dish.

Let it rest for about 15 minutes, then add the red onion, pickles, and about ¾ of the parsley and dill. For a little extra crunch, you can add ¼ cup of chopped celery. The potatoes will still be warm at this point, which helps the onion soften and also brings out the flavor of the fresh herbs.

Once cool, stir in the hard-boiled eggs if you’re using them.

Sprinkle with the remaining herbs, cover with plastic wrap and refrigerate for at least 2 hours.

Taste to be sure the salt and pepper are to your liking.

Garnish with the remaining herbs before serving.

Enjoy and bless your hands! PJC

Jessica Grann is a home chef living in Pittsburgh.