Garden Potato Salad {recipe}

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You know that scary yellow stuff staring back at you from the deli case? Eww! That’s what I always envision when I hear Potato Salad. Well this American classic has undergone a makeover and it’s now bursting with fresh herbs and a tangy vinaigrette.

Memorial Day weekend kicked off the (unofficial) start of summer. Although summer officially begins June 21, it’s not too early to impress your BBQ crowd with mouth-watering side dishes like my Garden Potato Salad.

WARNING: This is not your granny’s potato salad!

Start with, of course, potatoes.

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My organic potato plants

 “I love potatoes – they’re my favorite food!”- Trisha Yearwood

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Drop them like they’re hot!

 “I have these big piano-playing hands. I feel like I should be picking potatoes.”  – Sandra Bullock

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Harvest time!

“A lucky person is someone who plants pebbles and harvests potatoes.” -Greek Proverb

Then add garden herbs.

Dill (Anethum graveolens) is a member of the celery family.  Leafy dill has a slightly sharp flavor. This aromatic herb can be also used as a digestive tonic to calm an upset stomach. Perfect after stuffing yourself at a weekend cookout!

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Fresh Dill

 “The intense perfumes of the wild herbs as we trod them underfoot made us feel almost drunk.” -Jacqueline du Pre

Chives (Allium schoenoprasum) are related to onions, yet with a milder flavor. Easy to grow, chives bloom into beautiful purple flowers.

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Garden Chives

Toss the potatoes and herbs into a bowl with some celery.  Whip up a simple vinegar dressing and you’re done! How easy was that?  This tasty Garden Potato Salad is sure to be the Pride of the Picnic! Enjoy!

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“What I say is that, if a fellow really likes potatoes, he must be a pretty decent sort of fellow.” – A.A. Milne

Garden Potato Salad

Serves 6

Adapted from Moosewood Restaurant Favorites

“Dress the potatoes while they’re hot; that way they are infused with the flavor of the dressing. These are delicious served hot, at room temperature, or chilled.”

Ingredients

5 cubed potatoes (Red-skinned are very attractive; I used white potatoes)

½ cup olive oil

¼ cup red wine vinegar

1 ½ teaspoons salt (plus extra for salting cooking water)

¼ teaspoon ground black pepper

1 cup celery

½ cup finely chopped scallions or red onions, or freshly snipped chives

¼ cup minced fresh dill (can substitute other fresh herbs)

Preparation

In a soup pot, cover the potatoes with cool salted water. Bring to a boil on high heat, reduce to a vigorous simmer. Cook, covered, until the potatoes are tender, about 7 minutes.

While the potatoes cook, in a serving bowl, whisk together the oil, vinegar, salt and black pepper. Place the celery and scallions/red onions/chives in the bowl.

Once the potatoes are done, drain well. Add them to the serving bowl and toss with the oil and vinegar while still hot. Stir in the dill and season with more salt and pepper, to taste.

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What’s your favorite side dish?

Photos by Seedy Lawyer. All rights reserved.

Shared with Fiesta Friday, Gluten-Free Fridays, Old Fashioned Fridays, Real Food Friday, From The Farm Hop, Plant Based Potluck, Foodie Friends Friday, Link Party Palooza, Simply Natural Saturdays, I’m Loving Linky Party, Simple Saturdays, Creative Mondays, Motivation Monday, Busy Monday, Mix It Up Monday, Melt in Your Mouth Monday, Munching Mondays, Tasty Tuesday, Try A Bite Tuesday