Big family gatherings are an essential part of life in my Ma’s family. We take any excuse to congregate around a table full of food, and laugh until our sides hurt, everyone bringing a dish (or two) and continuing to refill their plates until they’re full to bursting. At these family gatherings, someone always produces a potato salad.
I love potato salad and I especially love how simple it is to make. My Ma’s basic recipe is potatoes, eggs, any combination of herbs (a particular favourite is parsley and chives) combined with a creamy mayo dressing, and plenty of salt and pepper. This combination always goes down well with my family, but one of my favourite versions adds dill, gherkins and tomatoes, to give a unique flavour profile, with a slightly bitter note from the dill and pickles, contrasted with the little sweet tomatoes and earthy potatoes.
This version is a little lighter too: by combining yogurt and mayonnaise with mustard, the creaminess and flavours are still there but the dish isn’t smothered in mayo, and the additional ingredients, as well as adding a beautiful and slightly Nordic flavour, fill out the salad, and add some crunch and freshness to what could be quite a heavy dish on its own. Though potato salad is a family staple, offered as part of a spread, this version is light and varied enough to make a lunch on its own, served on a bed of spinach, or other leafy greens.
Making Egg and Dill Potato Salad another day? Pin it so you don’t forget!
The Egg and Dill Potato Salad recipe:
- 500g waxy potatoes
- ½ tsp. sea salt
- 3 eggs (the older, the better*)
- 8-10 plum tomatoes
- 4-5 pickled gherkins
- Lg. handful dill
- Lg. handful chives
- Optional: A few handfuls of spinach, or other seasonal leafy greens, to serve
- 4 tblspn. Greek yogurt
- 4 tblspn. high-quality, regular mayonnaise (or light mayo, if you prefer it)
- 2 tsp. wholegrain mustard
- Salt and pepper, to taste
- Rinse and roughly chop the potatoes. I don’t bother peeling them, as I like the extra texture the skins add to the finished dish, but if you prefer them peeled, now is your chance. Add to a large saucepan of salted, boiling water. Simmer over a medium heat for around 15 minutes, then drain and leave to one side to cool.
- Once the potatoes are cooling, add the eggs to a small saucepan of warm water and heat to a gentle simmer (warm water from the tap is really the hottest temperature that you would want to begin with - if you drop eggs into boiling water the shells will likely crack and you’ll end up poaching them instead). Once simmering, time for 6-7 minutes, then bring the pan under cold running water for at least 60 seconds. Peel the eggs by tapping them with a teaspoon until they are cracked all over, then the shell should come off in one piece. Rinse again and put to one side to cool a little.
- Whilst the potatoes and eggs are boiling, prepare the other ingredients and add them directly into a big bowl: quarter or half the tomatoes (depending on size); half the gherkins lengthways, then slice them up; and roughly mince the fresh herbs. When the eggs are ready, roughly chop those too.
- Add the potatoes into the bowl with the rest of the salad, and mix to combine. When you are ready to serve, add the dressing ingredients directly into the bowl and stir gently, until the dish is lightly coated. Serve whilst the eggs and potatoes are still a little warm, or refrigerate for up to three days
*I love fresh eggs – My Ma keeps chickens so, growing up, it wasn’t unusual to eat scrambled or poached eggs that were laid that morning – but as eggs age the inner membrane becomes more acidic, causing the albumen (the ‘white’) to become less likely to stick, which means that the older an egg is, the easier it will be to peel. Are you impressed with all my science knowledge?