Potato salad is one of my favorites; I could make a meal of it. This recipe is as delicious as the salad is beautiful. Fresh garden vegetables, dill, crumbled goat cheese, and a light, no-mayonnaise dressing will steal the show.
The Recipe
Spring Garden Potato Salad
- 8 large russet potatoes, scrubbed
- 1 red onion, diced
- 1 bunch scallions, green tops only, chopped
- 1 red bell pepper, diced
- 1 small cucumber, seeded and thinly sliced
- 1/4 cup finely chopped fresh dill weed
- 8 oz. goat cheese, crumbled
- 1/4 cup extra-virgin olive oil
- 6 TBS seasoned rice vinegar
- salt & pepper to taste
How to Make Potato Salad
- Boil or steam potatoes until just fork tender. Peel if desired; cut into bite-sized cubes.
- In a large mixing bowl, combine the vegetables, dill, and cheese. Mix well.
- In a separate bowl, whisk together oil and vinegar until emulsified.
- Drizzle the dressing over the salad and lightly toss.
- Add salt & pepper to taste.
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Mary Ann Lien
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