DILL MUSTARD POTATO SALAD

This week-end, we invited a bunch of friends over for a BBQ party and we prepared southern classics with our own twist, like this potato salad. Jon took care of the meat, slaving over the grill for hours to smoke brisket and pork shoulder. I was in charge of dessert obviously (I made last week’s recipe, rustic peach, bourbon and thyme galettes), but also to cook the sides that I’ll be posting on the blog in the following weeks. I know there is a lot of sweet stuff on here so I wanted to change things up, just for a bit, to share with you recipes you can easily double to feed a crowd at your next get together.

So try this recipe or take a peak at my veggie Pinterest board for more inspiration! I recently added these pins from great food bloggers:

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DILL MUSTARD POTATO SALAD
serves 8
adapted from Bon Appétit

INGREDIENTS

1.36 kg (3 lbs) multicoloured fingerling potatoes
a generous drizzle of olive oil
a generous sprinkle of sea salt
4 large eggs
1/3 cup olive oil
1 tbsp white wine vinegar
2 tbsp whole grain mustard
1 large dill pickle, chopped in small pieces
1/2 cup fresh parsley, chopped
1/4 cup fresh dill
2 tbsp fresh chives, chopped

INSTRUCTIONS

 

  1. Heat the oven to 350ºF. Give the potato a good wash under cold water and cut them in half, or in four if they are bigger, so that pieces are of even sizes. Place them on a baking sheet  and drizzle generously with olive oil and salt. Toss them around with your hands to coat. Bake in the oven for 30-40 minutes, until tender. To test for readiness, you can poke the potatoes with a fork. If they are still hard, leave them for another 5 minutes before testing again. Let them cool to room temperature before mixing them with the other ingredients.
  2. While the potatoes are cooking, bring water to a boil in a saucepan and carefully lower the eggs in, still in their shell. Put a 7 minute timer on and prepare a bowl with ice and water. Keep an eye on the pan, you want to assure that the water is at a low simmer, so adjust the heat up or down accordingly. If it’s boiling too much, the eggshells could crack. When the time is up, drain the eggs from the saucepan and transfer them to the bowl of ice water. Let cool for 10 minutes. Remove them from the water and peel them. Cut them into slices.
  3. Whisk together 1/3 cup of oil, vinegar and mustard to make the dressing.
  4. To assemble the potato salad, in a big bowl, place the potatoes, eggs, pickles, parsley, dill and chives. Top with the dressing and toss to coat. Have a bite and if needed, add salt to taste.

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ABOUT

Hi! I’m Steph. Originally from Montréal, I moved to Toronto in 2015. I spend my days working at the most quaint Swedish coffee shop making cinnamon buns and adding cardamom to everything I bake. In this blog, I want to share with you recipes that remind me of home, travel stories filled with new food discoveries and the restaurants, coffee shops and bakeries I love to visit most in my new city.

   

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