“There is no such passion in human nature, as the passion for gravy among commercial gentlemen.”
-Charles Dickens, Martin Chuzzlewit
Dill Potato Salad
_ _ Nick’s mother is known as the potato salad lady. Or maybe only I call her that. Either way, a family function is not complete without her bringing this dish– and I have yet to convince her to give me the recipe so I had to improvise my own. I don’t add eggs… because that grosses me out; I add a lot of dill… because I love it; and the little bit of buttermilk and vinegar in the sauce make it feel less heavy… until you binge eat 1 1/2 pounds of potatoes and then weigh yourself because you’re a masochist.
1 1/2 lbs Red Potatoes (about 5 potatoes)
3/4 cup Light Mayonaise
3 tbsp Buttermilk
1/2 tsp Apple Cider Vinegar
2 tsp Dijon Mustard
Salt and Pepper, to taste
1 tbsp Dill, chopped
1/4 cup Sweet Onion, chopped
1. Chop the potatoes into bite-sized pieces. In a large pot, add the potatoes and fill with water until they’re all covered. Add a teaspoon (approximately) of salt. Bring the pot to a boil and cook until the potato pieces are fork-tender. Drain them and set aside.
2. Sautee the sweet onion in a couple tablespoons of olive oil until translucent but not brown. Remove them from the heat.
3. In a medium bowl, combine all the other ingredients and whisk together until smooth. Stir in the onion. Pour about 3/4 of the sauce over the potatoes in a large bowl (reserving some sauce for later) and cover with tin foil. Allow the salad to sit in the fridge over night to let the flavors meld together. The next morning you can add the rest of the sauce– they absorb some of it during the night so adding more the next day keeps the salad nice and moist.