Warm potato salad with dill and almonds

It is always wise to make too much potato salad. Even if you are cooking for two, make enough for five. Potato salad improves with age – that is, if you are lucky enough to have any left over.

Laurie Colwin

My mother was  a proponent of the ‘you can’t have too much’ school of thought when it came to catering. We always had masses of leftovers after a party or family function, and dined on them for days afterwards. I have made it my mission to master portion control, and count catering a true success if there is plenty to eat, but hardly anything leftover. But potato salad is a special class of leftover and perfect for snacking, putting on a sandwich or, in the case of this recipe, putting in a hot frying pan with a little olive oil and making crispy, crunchy and decadent.

It’s a lighter and fresher tasting potato salad – no heavy mayonnaise dressing to overwhelm the delicate potatoes – just a simple dressing to bring the ingredients together. The almonds provide a satisfying textural contrast, and the dill is heady and herbaceous. It takes only about 20 minutes to make and is a great addition to almost any summertime meal.

Serves 4 – 6

1 kg small new potatoes, skin on
3 tablespoons fresh dill, roughly chopped
1 tablespoon roasted almonds, roughly chopped
sea salt and freshly ground black pepper

Dressing:
1/3 cup extra virgin olive oil
2 tbsp red wine vinegar
2 tsp Dijon mustard
pinch sea salt

Cut the potatoes in half lengthwise and then boil in a large saucepan in plenty of lightly salted water until tender, but not too soft. when the potatoes are cooked, carefully drain off the water and then return to the pot and cover with a tea towel (this absorbs the steam and stops the potatoes from going soggy and falling apart). Mix together all the dressing ingredients in a small jar and shake well to combine.  While the potatoes are still hot pour over the dressing and transfer to a serving bowl. Scatter over the almonds and dill and season with sea salt and freshly ground black pepper. Best served right away, but is still good warm or at room temperature.

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