Those who know me know I love food and if there’s one ingredient I crave quite often, it’s the spud.
Yes, the humble potato is one of my all time favourite items to consume and yes, I do find myself actually craving it.
My wife does that share my enthusiasm for said spud so I don’t eat them as often as I like.
Still, when I do, I try to make sure the version I’m serving is something sublime (so she doesn’t make a face at me when I serve them to her).
As the weather starts to get warmer, the simple starch cries out (at least to me) to become part of a magnificent potato salad.
There’s something just so comforting and summery about a potato salad that, even for my lovely, is hard to resist.
Sure, you can use any potato you’d like to create one, but my favourite is assembling a variety of baby potatoes for the task.
Red-skinned, Yukon gold and if you can find them, purple potatoes, add a great deal of flavour to the mix, not to mention a lovely colour too.
I’m not a huge fan of dill, but when combined with luscious mayo, a bright splash of lemon, garlic and other fresh herbs, I think it’s a wonderful addition.
To wit, here’s my go-to potato salad recipe that may just become your go-to recipe going forward.
Baby Potato Salad with Sweet Peppers in a Dill Garlic Aioli
3 lb baby potatoes
2 heads of garlic, slowly-roasted until golden and soft
3/4 cup mayo
1 lemon, zest and juice
2 coloured sweet bell peppers, cored, seeded and diced
1 cup peas
2 tbsp fresh dill, minced
2 tbsp fresh basil, thinly sliced
2 tbsp fresh Italian parsley, minced
Place potatoes in a pot of cold salted water and bring to a boil; when boiling, reduce heat to a simmer, cover and cook for about 15 minutes or until potatoes are soft (but not mushy).
Remove potatoes from water and let cool for about 20 minutes; slice in half, place in a large bowl and toss with lemon juice.
Add peppers and peas to potatoes.
Squeeze garlic into a food processor and process until smooth.
In a separate bowl, combine garlic, mayo, lemon zest and all herbs and whisk to combine.
Toss potatoes with dressing and season with salt and pepper to taste.
Cover and refrigerate for 2 hours before serving.