Summers demand salads that are a) Simple. b) Scrumptious. c) All of the above. We all know the correct answer is C because nobody wants to swelter and sweat in the kitchen when it's beautiful outside.
This one is quick because you don't have to peel fingerling potatoes...the skins are so tender...and you don't have to cook the potatoes very long either because fingerlings are so small. I used Golden Fingerlings, cooked them whole and just sliced them in half lengthwise to allow them to absorb the dressing easily.
This isn't just easy, it's light, too. Yes there's mayo in the dressing, but just a little as all the flavor comes from lemon zest, lemon juice and a healthy handful of fresh dill...and just a smidge of whole grain mustard, too, for zip.
The simple salad went quite nicely with a very simple summer meal of smoked ribeyes and corn on the cob. It would be just as happy with burgers, dogs or grilled chicken, too. What was it they used to say? K.I.S.S.? Keep It Simple Summer!
Dilled & Lemoned Fingerling Potato Salad
- 1 pound tiny fingerling potatoes, cooked until just tender, cooled, sliced in half lengthwise - do NOT peel
- 3 hardboiled eggs, peeled and cut into pieces - an extra one cut into wedges if you want to garnish the salad
- 3 green onions, sliced well into the green
- 1/3 cup fresh dill fronds, finely chopped
- 1 lemon, zested first and then juiced
- 1/4 cup mayonnaise
- 4 tablespoons lemon juice, reserved from above
- 1 1/2 teaspoons Kosher salt
- 1 tablespoon stoneground mustard
Put potatoes, hardboiled eggs (not the extra one for garnish), onions, dill and lemon zest into a large bowl. Set aside.
Mix well the mayo, lemon juice, salt and mustard with a small whisk.
Pour dressing over the potato mixture and gently fold together well.
Chill until serving time. Wasn't that simple?!
NOTE: Feel free to substitute tiny red potatoes or mixed red, fingerling and blue potatoes...that would look pretty cool, don't you think?
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