Crispy Potato Salad with Fresh Dill
Potato Salad doesn’t just have to be for cookouts. And, it can be fancy without being hard. I feel like some version of potato salad made an appearance at most of our family get-togethers when I was a child. They were often served cold, the potatoes were mushy, and they contained lots of mayo and eggs, and weighed as much as a small child. But, it was so comforting.
I’d like to think this one is a bit more simple and elevated. This recipe focuses on a few ingredients, and hits hard on vinegar notes. The crispiness of the potatoes holds the mustard, and the touch of chives and fresh drill bring a freshness to each bite. You can eat this with everything. This is a winner!
Ingredients
1.5 pounds of small red potatoes
2-3 tablespoons of olive oil
1 teaspoons chili powder
2 teaspoons garlic powder
1 teaspoon Italian seasonings
3 tablespoons whole grain mustard
Salt and Pepper
1 tablespoon mayo
1 tablespoon Vinegar
Chopped Chives
Fresh Dill
Cook Time: 45 minutes
Total Time: 1 hour
Recipe
Preheat oven to 425 degrees.
Wash potatoes. Then, cut potatoes into about 1/4 inch chunks, and place on a baking sheet lined with aluminum foil.
Drizzle 2-3 tablespoons of olive oil over the potatoes. Then, sprinkle 1 teaspoon of chili powder, 2 teaspoons of garlic powder, 1 teaspoon of Italian seasonings, and salt and pepper over the potatoes. Use your hands (or a spatula) to ensure seasonings and oil are covering all potatoes. This will crisp the potatoes, and prevent burning.
Place potatoes in oven for about 45 minutes. Check potatoes every 10 minutes and flip. Remove potatoes when they are at the level of crispiness you enjoy. (Be sure to watch your potatoes - the size you cut them, and the amount of oil will determine their cooking time!)
As potatoes are cooking, in a medium to large bowl begin to make the dressing for the potato salad. Whisk together 3 tablespoons of whole grain mustard, 1 tablespoon of mayonnaise, 1 tablespoon of white vinegar and salt and pepper. For a little spice, add some crushed red pepper flakes.
When potatoes are finished cooking, add to the bowl with the dressing and mix until all potatoes are coated.
Garnish with chopped chives and fresh dill. Enjoy!
