If you could see our farmer's market you would understand what I mean when I say it has to be one the best parts of living in this city. Sprawling, luscious, and abundant, it is impossible to pass a farmer without being offered a sample of a bleeding sweet strawberry or tomato. All of those southern drawls make the air thick and syrupy. I really love that place for its simplicity and life. Food seems more alive when it is warm from the sun and still has some dirt on it's edges.
When I went a few weeks ago, all of my love and adoration for produce, that went a bit dormant in the winter, was revived. Though I would never turn away to another love, food can become a bit uninteresting by the end of a season; like a magazine you have read several times. But then, the weather changes, and there are strawberries and tomatoes where only cabbages have sat for weeks on end, and the desire to cook is renewed with the first glance.
That happened with a bag of gorgeous red potatoes, gleaming white spring onions, and a bundle of fresh clipped dill. Dinner was decided in an instant. I love the power of the farmer's market to make a perfect meal impossible to ignore.
We made the salad and it was so simple, delicious, and repeatable, much like the market. Tonight we are headed to a cookout with Stephen's work and I am making it again. Alongside a fresh grilled burger and sliced tomatoes, oh this is so good.
Red Potato Salad with Dill serves 6 (can easily be doubled for a crowd)12 small red potatoes
1/2 cup diced spring onion bulbs
1/4 to a 1/3 cup loosely packed minced fresh dill (use more or less depending on your preference)
1/2 cup mayo
2 or 3 tablespoons good quality grainy mustard (to taste depending on how strong of a mustard you are using)
salt and pepper
1. Scrub the potatoes and cut out any spots. Bring to a boil and boil until just fork tender. This takes about 25 minutes from when they boil
2. Drain the potatoes and let them cool in the fridge. Once cool enough to handle, cut into small chunks
3. Wash and mince the dill. Dice the onions. Mix the mayo and mustard together
4. Toss the vegetables and dill together. Gently fold in the dressing. Salt and pepper to taste. Enjoy!
