Hi! Thank you for stopping by to watch me, Leah, cook kosher. I've been the owner operator of my boutique catering firm in Seattle, Leah's Catering, for the past 14 years.
I love this potato salad. It is another of James McNair's, from his "Fish" cookbook. Tender new potatoes and handfuls of fresh dill scream summer time. True, it has a mayonnaise based dressing but I don't scare easy. What's mayo but oil and eggs? Most salads have oil dressing, most folks eat eggs. So, all things in moderation. The creamy dill dressing is incredible with fish. Eat the salad and skip the sour cream and lemon on the fish; you won't need it.
Use any thin skinned new potato boiled until just tender. The dill must, must, must be fresh dill. Absolutely, no dried dill! And, while you're at it, only fresh squeezed lemon juice. With so few ingredients, they must be perfect! Oh, and it can be kosher for Passover, too.
|Number of servings:||10 - 12|
|Main Ingredient(s):||Potatoes - Yukon Gold|
|Skill Level:||1 - Easy (1 Easy - 5 Hard)|
|Estimated POINT value:|
Cover the potatoes with water and boil until tender. These potatoes were on the large side and I felt the skins were tough so I peeled them.
Dice the potatoes and set aside to cool until they are just slightly warm.
Dice the red onion. Seed and dice the English cucumbers. I don't peel my cucumbers. If you use regular cucumbers, you should peel them.
Mix the dressing ingredients together. Add the fresh dill. Adjust the salt and pepper as necessary. Add all the ingredients together and chill. Serve cold.
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