Spring garden potato salad recipe

June 15, 3:14 PMMidland Food ExaminerMary Ann Lien

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Natalie Maynor

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

1. Boil or steam potatoes until just fork tender. Peel if desired; cut into bite-sized cubes.
2. In a large mixing bowl, combine the vegetables, dill, and cheese. Mix well.
3. In a separate bowl, whisk together oil and vinegar until emulsified.
4. Drizzle the dressing over the salad and lightly toss.
5. Add salt & pepper to taste.