It's raining today and almost all of the snow has disappeared. The only lump left is at the base of the driveway, the remains of the mountain the plow pushed down the hill all winter. This means it's time to start some seeds on the porch and get ready for planting. I thought I'd try tomatillos this year. The herbs are always a joy to see emerge. Their tender little shoots determined to see the sun. After our trip out west to see Todd and Rebecca, we'll get started in the garden. This recipe makes me think of spring...
Dilled New Potato Salad
Unlike the traditional Maine potato salad this one is lighter and flavored with fresh dill and lemon. It has a delightful taste. Try it using low fat ingredients if you like. It is especially beautiful garnished with nasturtiums or pansies. The nasturtiums are peppery and add a nice flavor to the lemon and dill.
For the salad:
• 2 lbs very small new Maine potatoes
• 2 baby Vidalia onions
• 2 hard-boiled eggs peeled and chopped
• 1 c grated carrots
For the dressing:
• 2/3 c sour cream
• 1 c Mayonnaise
• 3 T chopped fresh dill
• 3 T chopped fresh parsley
• 1/4 c fresh lemon juice
• 2 t minced lemon zest
• 1/2 t salt
• 1/ 2 t white pepper
Wash the potatoes well and cook in salted boiling water until just tender (but not mushy). Chunk them until they are in bite-sized pieces. Slice the baby Vidalia onions thinly and toss with the potatoes. Place all the vegetables in a large bowl and toss gently.
In a small bowl whisk together the dressing ingredients. Pour over vegetables and toss gently to coat. Make sure you don’t “smoosh” the potatoes.
Garnish with edible and colorful flowers.