Dill Potato Salad

Recipe from Grow What You Eat, Eat What You Grow, by Randy Shore. Reprinted courtesy Arsenal Pulp Press.

2 lbs. (1 kg) potatoes
1 tbsp. kosher salt
3 tbsp. chopped fresh dill fronds
1 cup (224 g) mayonnaise
2 tbsp. white wine vinegar
2 tbsp. whole grain mustard
1/2 tsp. ground black pepper
1/4 tsp. kosher salt
2 hard-boiled eggs
1/2 cup (90 g) diced green onions
1 cup (112 g) diced celery
1/2 cup (125 ml) diced Classic Dill Pickle

Peel and cube potatoes about 3/4 — 1 in. (2—2.5 cm). In a saucepan on high heat, bring potatoes, cups (750 ml) water, and one tbsp. salt to a boil. Reduce heat to medium and simmer until knife-tender, about five minutes. Drain and set aside to cool.

In a large mixing bowl, combine dill, mayonnaise, vinegar, mustard, pepper, and salt. Peel and chop eggs. Add eggs, green onions, celery, and pickles to mixture. Add potatoes and use a rubber spatula to gently fold mixture until evenly coated with dressing.

If desired, garnish top of salad with more chopped dill, diced green onions, slices of hard-boiled eggs, and a dusting of paprika. Serve immediately or keep refrigerated until mealtime.

Makes 6 servings.

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