New potatoes and spring peas salad with classic vinaigrette and fresh dill
This is the salad I made to go with the vegan burgers the other day so I am sharing it with you in case you were curious. The new potatoes are beautiful now and beg to be used as often as possible. Soft and buttery they hardly need anything but a shower of fresh herbs but today I dressed them in a vinaigrette.
You don’t have to peel them when the peel is fine and silky. Steam the potatoes until just done, being careful not to overcook. While they are still warm slice them and drizzle the vinaigrette over. Now use your imagination and what you have in the fridge. Thinly sliced red onion is nice, I had freshly shelled peas so a couple of handfuls went over the potatoes, still raw. A few sliced radishes added colour and texture and a bit of pungency. A handful of chives and then a sprinkling of fresh dill (also from the rooftop garden) finished this simple and flavourful summer salad. I think I forgot the dill when I served it at dinner, but I added to the leftovers the next day. Just as good.
Use your imagination and make it your own, that’s part of the fun of cooking.
1 lb new potatoes
1/2 small red onion, thinly sliced
3 radishes, sliced, colourful if you have them
2 small cucumber cucumbers, sliced
A handful of chives, chopped
A handful of fresh dill
Salt and pepper
2 teaspoons dijon mustard
1/2 teaspoon coarse salt
2 tablespoon red wine vinegar
6-7 tablespoons olive oil
Combine all ingredients in a small jar and shake to blend.
Steam or boil the new potatoes until tender but not falling apart.
Remove and let cool somewhat. When cool enough to handle slice into rounds and place in a bowl.
Drizzle with the vinaigrette and add salt to taste. Let cool
Before serving add remaining ingredients and toss to combine.
Serve at room temperature with lots of fresh dill.