Red Skin Dill Potato Salad

With the fresh cool flavors of sour cream and dill, this potato salad surprises and pleases!

Potato Salad is a summertime staple because it is a versatile, easy to make and delicious side dish.  I have at least 5 different versions that I prepare depending on the meal or event it will be a part of.  Some of them are a mayonnaise based potato salad like this one is, and some are vinaigrette based.  In all cases, you need to be aware of two key elements that make or break your salad.  Texture and dressing. 

A good potato salad should have enough structure to the potatoes so that it is not a scoop of moosh.  Simply said – don’t overcook your potatoes.  The second thing to be aware of is the amount of dressing you apply.  The dressing should flavor and bind the salad, not be a meal of its own.  For this reason, I rarely buy deli prepared salads because I find the liberal application of mayonnaise and overcooked potatoes off-putting.  I used to think I didn’t like mayonnaise – but the truth is, I just don’t like the amounts of it that most people use. (Under no circumstances should you use an ice cream scooper to serve potato salad – yuck-o!)

About this recipe

I choose to use light mayonnaise and light sour cream because they taste every bit as delicious as their full fat counterparts, but with much less fat and calories.  If you prefer, you can of course use the regular stuff.

I recommend preparing this a day ahead of time if you have that option.  It is fantastic either way, but like many things, preparing this and allowing it to refrigerate overnight allows all of the flavors to work together as opposed to standing on their own.

*Scroll to the end of this recipe for a run down on the different types of potatoes you see in markets, and what they are best suited for.

INGREDIENTS

2 Pounds Red Skin Potatoes – cut into ½ inch cubes with skin on

¾ C. Light Mayonnaise

¾ C. Light Sour Cream

1 Package Fresh Dill chopped (about ½ Cup)

½ – 1 Medium Lemon – juice and zest

4 Stalks of Celery – small dice

4 – 5 Medium size Dill Pickles – small dice

½ Yellow Onion – small dice

5 Scallions – chopped

Salt and Pepper

INSTRUCTIONS

1. Rinse and dry the potatoes.  Cut them into ½ inch cubes and place them directly in water so they do not brown.  When all potatoes are cut, dump the water and rinse them until the water runs clear to remove excess starch from them.
2. Boil the potatoes in about 3 – 4 quarts of salted water (use a teaspoon or two of salt for that volume).  Once the potatoes come to a boil they will probably cook for about 20 minutes.  Test them with a fork to gauge when they are done.  The fork should slide easily through the potato, but it should not fall apart.)
3. When the potatoes are done, cool them completely before adding the vegetables and dressing.  I lay mine out on a sheet pan and cool at room temp for about 20 or 30 minutes.  If you add the dressing while the potatoes are still warm the mayonnaise will break and become oily.
4. While the potatoes are cooking prepare the dressing by mixing the mayonnaise, sour cream, dill, salt, pepper and lemon zest and juice.  Adjust seasoning with lemon juice and salt and pepper as desired. Set this aside.
5. Chop the celery, pickles, onions and scallions.  Place them in the bowl you will mix the salad in.  Set aside.
6. When potatoes are cool add them to the chopped vegetables and mix well.  Add the dressing a little at a time, folding it through the salad to incorporate.  If you prefer a lighter dressed salad you may have some left over.  If not, use all the dressing.
7. Cover and refrigerate.  Serve as desired.

This is going to be delicious!

To ensure good texture try to get all the pieces very close in size for even cooking

Be sure to dice the veggies small enough so that they play a supporting roll rather than standing out on their own

Cool the potatoes completly before dressing

With the fresh cool flavors of sour cream and dill, this potato salad surprises and pleases!

There are no limits to the selection of potatoes you are presented with at the market – by in large, most will work, but here’s a quick and dirty on the different types of potatoes and what they work best in:

Russet potatoes are high in starch, light and fluffy when cooked and ideal for baking and frying – not so much for potato salad

Red skin potatoes have a firm, smooth and moist texture. These are a good choice for salads, roasting, boiling and steaming. Smaller varieties of red potatoes are often referred to as “new potatoes”.  These will work well also, but are more expensive and the presentation factor of their size is lost in a dish like this.

Fingerling potatoes Firm, waxy and flavorful, these small potatoes are finger-sized and shaped (more or less).  You can find these potatoes in many colors including red, gold, yellow and purple.  More expensive than other potato options, I like these for roasting or boiling and presenting either whole or sliced in half to retain their interesting form.

White potatoes are medium in starch level with a creamy texture. They hold their shape well after cooking. The ultra-versatile round white can be used in most potato preparations.

Yukon Gold potatoes have been widely used in Europe and have become increasingly popular in the U.S. in the past couple of decades. Dense, creamy texture and golden color mean you can use less or no butter for lighter presentations.  I have worked in several restaurant kitchens and these potatoes were the choice in almost all of them for their mashed potatoes.  They do make a heavy mash, but it is very rich, and very good.

I sourced some of the above information on potato varieties on healthypotato.com

~ by jdove45 on July 19, 2011.