In one of my coffee-crazed deep dives into the food world on the internet, I was determined to find a potato salad that I liked. I absolutely DESPISE mayonnaise (the only time I ever really use it is if I have vegan mayo and don't have avocado to put on a BLT), which is why I never enjoyed this summer side that makes its way to every family barbecue. Thankfully, I took tips from various inspirations and curated this ADDICTING salad! I hope you give it a try! And if you have any other veggies in the fridge you want to add in, like leafy greens or grape tomatoes, go ahead!
Ingredients:
1-1.5 lbs potatoes (I use small red or fingerling potatoes, but any waxy potatoes should work) skin on, cut up to size you prefer
3 tablespoons of olive oil, or however much it takes to lightly coat the potatoes
1/2 cup chopped celery
8-10 small radishes, very thinly sliced
1/4 cup bell pepper, finely chopped (pick your favorite bell pepper)
1/4 scallions
1/4 cup fresh Dill, finely chopped
Paprika, Garlic Powder, Onion Powder
Salt + Pepper to taste
OPTIONAL: 2 tablespoons fresh mint, finely chopped
1 cup peas
1 cup halved grape tomatoes (great addition when they're in season)
1/2 red onion, sliced into thin slivers
2 cups fresh arugula (adds nice pepperiness)
Shredded chicken if you're looking for some extra protein!
Dressing:
mix by whisking well or use a blender. Dressings are so forgiving, so add more or less to taste based on what levels of lemon or tahini or dill you want to taste most!
1/3 cup Lemon juice
1-2 tablespoons dijon mustard
1 tablespoon finely chopped dill
1/3 cup Tahini
2 tablespoons Olive oil
1 teaspoon garlic powder (or fresh crushed garlic)
1 teaspoon onion powder
Pinch of sugar
Salt + pepper to taste
splash of water if you wish to have a thinner dressing
OPTIONAL: couple drops of tabasco hot sauce if u like to get sassy!
Directions:
1. Preheat oven to 425
2. Cut potatoes in half (or however small you'd like them to be for your fork), then boil or steam them until almost fully cooked and fork tender, about 10 minutes, still firm and intact.
3. Lightly coat the potatoes in olive oil, salt and pepper. Sprinkle paprika, garlic powder, and onion powder, then mix around and spread evenly onto a baking sheet with aluminum foil. Bake until golden brown with some crispy edges, about 25. Rotate the pan, stir, or flip potatoes if they need some help crisping evenly halfway through .
4. Once golden and crisp to your liking, let potatoes cool completely. You can make the dressing and chop the other vegetables while you wait!
5. When the potatoes are cooled, combine them with all your chopped veggies, mix with dressing, and then add your fresh chopped dill (and other optional ingredients listed above if you wish!). Keep some dressing to the side. Chill the potato salad for a few hours, and once you are ready to serve, mix in the rest of the dressing. Enjoy!
