Another heat wave in Montreal and I can’t say that I’ve gathered up the courage or the desire to make any stews yet! Aside from stuffing my face with watermelon and spoonfuls of caramel, I’ve also been enjoying my salads (hence all the salad recipes!)
I created this salad after I enjoyed a plate of cold cuts, pickles and smoked salmon this summer. The plate was presented in a very rustic manner at this posh gastro pub (Dominion Square Tavern) and the pickles reminded me of something I could perhaps encounter while visiting an eastern european family (not that I know any).
The pickles, dill and lemon zest give this simple potato salad enough pizzaz that it will feel like a Merengue duo just danced all over your picnic table! Which probably explains why it’s been such a hit at my dinner table 🙂
Ingredients:
3 cups of small potatoes
1/4 cup of miniature pickles (gherkins)
1/2 cup of dill (diced)
2 green onions
Kosher salt & pepper
vinaigrette
1/2 lemon (juiced)
6 tablespoons of olive oil
2 tablespoons of Dijon mustard
1 tablespoon of maple syrup (or honey)
Preparation
1-Cut your potatoes in 2 or 4. Boil them in slightly salted water.
2-Dice your dill, green onions and pickles. Zest your lemon.
3-prepare your vinaigrette
4-Once your potatoes are cooked, refrigerate them. (or you could put them in the freezer like me!)
5-Mix everything together!
Note: If you have normal potatoes just dice them to make them smaller.
The Little Chef 