Summer has finally arrived. Longer days, warmer nights and time well spent with friends and family are just a few of the things to look forward to during the summer season.
Growing up in a large family always meant there were cookouts to be had for any and all occasions, or simply just because. This meant your classic cookout menu was in order. Burgers and dogs accompanied by the triple threat of salads: coleslaw, macaroni and potato. Don’t forget the corn – a bushel could feed just us kids for the weekend.
I was always a fan of macaroni salad. What kid isn’t? But as I grew older, I began to enjoy potato salad just as much, although I am one to be picky about what goes in the potato salad. After the simple discovery of red potato salad, I was infatuated.
The sweetness of the red potato along with the saltiness of a mayo-based dressing had me hooked. Add in dill and you’ve got the classic combo that no cookout or even sandwich lover could refuse. Serve it up alongside a hot-off-the-grill burger or turkey deli sandwich and I am in heaven!
Okay, so maybe I am just a little excited. I get to make a batch of my favorite potato salad just to share with you. Sharing it is one of the many joys that come along with summer. For me, it’s the simple things in life that really make up what summer is all about.
I will reveal the secret behind getting the full flavor into this potato salad: refrigerate overnight. It really is the only way for the potatoes to absorb and the dressing to meld and become one. Also, always taste before serving. Potatoes tend to soak up a lot of the flavor and what tastes good going into the fridge might not taste as good as what comes out. Adding extra seasoning before serving is not uncommon, but it’s not always necessary.
Classic Dill Red Potato Salad
Serves 6 as a side
Ingredients:
2 lbs Red potatoes, small to medium sized
1 cup celery, fine dice
1/2 fresh dill, chopped
3/4 cup sour cream
3/4 cup mayonnaise
1/2 lemon, juiced
3/4 teaspoon Worcestershire sauce
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
• Cut the potatoes into eighths or quarters, depending on the size of the potatoes, being sure the finished product are consistent in size. Place in a medium-sized pot and cover with cold water. Add 2-3 tablespoons of kosher salt. Place on high heat uncovered and bring to a boil. Boil for approximately 8 minutes, cooking until just tender. Check for doneness with a toothpick or paring knife. Strain the water once finished cooking. Lay potatoes on a baking sheet or large plate in one even layer. Place in fridge for 30-40 minutes or until completely cooled.
• While the potatoes cool, in a medium bowl combine the sour cream, mayonnaise, lemon juice, chopped dill, salt, pepper and Worcestershire. Stir to combine evenly. Taste for seasoning. Place in fridge until ready to use.
• Once the potatoes have cooled, place in a large bowl along with the celery and the dill dressing. Toss to combine evenly. Refrigerate overnight for optimal flavor or as long as possible. Taste for seasoning before serving.
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Kayleigh Van Vliet Baig was born and raised in Riverhead, where she lives with her husband Tahir and their two dogs.
Kayleigh is in her third season as Sous Chef at a private kitchen in Southampton. Not only is she second in command but her main focus is on creating, preparing and executing cold dishes such as salads, hors d’œuvres, appetizers, canapés, pâtés and terrines. Kayleigh has been in the culinary industry for the last 15 years, working her way up in kitchens on the East End. She also is a personal chef.
Look for In the Kitchen with Kayleigh every Saturday on RiverheadLOCAL.com.
Got questions? Recipes? Ideas? [contact-form-7 id=”27493″ title=”Write to Kayleigh”]
