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P. Allen Smith: There are certain foods that just seem to go with the season, like potato salad for summer, perfect for picnics, family reunions or eating with something tasty off the grill. One of my favorite recipes for potato salad makes good use of an herb from the garden, Dill. This is a flavorful recipe that's easy to make and what I like the most about it, is it's served chilled.
I started with about seven cups of sliced potatoes, I cut them in disc like this and let the skins on. I cooked these until they were tender and rinsed and drained them and then I put them in a bowl and cover them with about a half of a cup of Vinaigrette or Italian salad dressing. I did this while they were still hot, so they would absorb more of the flavor of the dressing.
These have been marinading in the refrigerator for a couple of hours and now I am lifting them out of the dressing. I am putting them into this other bowl so I can add the remaining ingredients. They are, a half of cup of sour cream, a half a cup of mayonnaise and two teaspoons of horse radish, three green onions finely chopped along with two tablespoons of fresh Dill and salt and pepper to taste. Just blend all of these together and fold them into the potatoes, refrigerate until ready to serve. If you would like this recipe for fresh Dill potato salad just check out our web site. From the garden, I am Allen smith.
If you would like more information on this topic or any other gardening topic just check out my web site pallensmith.com.
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