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Lemon Dill Potato Salad

1# new potatoes
1 tsp. salt
1/4 c. chopped Dill
1/4 c. finely chopped spring onion greens
Dressing:
1/4 c. extra virgin olive oil
2 T. lemon juice
zest of 1 lemon
1 garlic clove, finely minced
2 T. dijon mustard
1/2 tsp. salt
1/4 tsp. ground black pepper

Cut the potatoes in half leaving the skin on, and place them in a pot. Add enough water to submerge them completely. Add 1 tsp. salt and bring to a boil. Cover andsimmer for 15-20 min or until fork tender. Drain the water and place the potatoes in a large bowl.

While the potatoes are cooking, make the dressing and keep it ready. Add all the ingredients for the dressing ina bowl and whisk till combined. Add dill and onions to the bowl with the potatoes and
pour the dressing over the potatoes while they are still warm. Toss well and let this salad set for at least 10 min.before serving to let the potatoes soak up the liquid.

This recipe was published in the July-August 20 issue of The Ohio Country Register. Pick up our latest issue of The Ohio Country Register for these and other delicious recipes.