Is there anyone who isn’t thinking about the upcoming holiday? Be honest. We all have summer on our minds – boating, vacation, golf, camping, fireworks, and food. Chances are, the majority of us will all be enjoying one of these activities over the next day or so. It’s the holiday of summer. It is summer. It is the Fourth of July! Our menu isn’t complete yet although I am thinking simple. Maybe some quality dogs on the grill, a couple of fun friends and family, and some of this lemon-dill potato salad.
I grew up with my mom making potato salad. Usually she made it for family picnics, church dinners, pot-lucks, and the such. Although I wasn’t a frequent partaker of it until I got older, her potato salad like many of her other standards, became a favorite of mine. This is one of those salads that has so many variations among those who prepare it. Although I’m not sure how she made it, I know my mom used cream and maybe some pickles or cucumbers. Who knows – but it was always great tasting!
The recipe featured in this post isn’t a lot like my mom’s but it does have one thing in common with hers – it is really delicious. The pieces of potato are a bit larger making it seem substantial. There is no cream in here but the lemon juice offers a nice balance to the mayonnaise.
The height of the summer season is here. Take advantage of this time of year and give this salad a try, there is no better time of year for this fare. Here’s wishing you and yours a safe and fun Fourth of July!
Never Miss Another Platter Talk Recipe
Lemon-Dill Potato Salad
- 2 1/2 to 3 lbs. medium baby new potatoes unpeeled and quartered.
- 1 cup frozen green peas
- 3/4 cup finely chopped red onion
- 3 tablespoons fresh dill chopped
- 2 tablespoons fresh chives chopped
- 2 cups mayonnaise
- 1/8 cup 1/2 lemon fresh lemon juice
- 2 tablespoons milk
- 2 teaspoons sugar
- kosher salt and fresh ground peppercorn to taste.
- Quarter potatoes and place in large sauce pan with salted water.
- Bring to boil and cook for 15 to 20 minutes over medium heat, until tender.
- While potatoes are boiling, put peas in colander and place over sauce pan for 45 seconds to blanch.
- Remove potatoes from heat when finished cooking, drain and allow to cool.
- In large mixing bowl combine remaining ingredients, stir thoroughly.
- Gently fold in potatoes using large rubber spatula, gently scraping sides of bowl and incorporating potatoes into other ingredients.
- Garnish with dill sprigs and serve.