Sweet & Sour Potato Salad

There are only a few foods that I can’t tolerate. At the top of that list is mayo. Everything about it grosses me out – the color, wiggly texture, smell, and taste. I have nightmares about being sat in an airplane next to a person eating a tuna sandwich dripping with mayo.

The funny thing is, mayo based salads seem to sneak up on me in the spring time. Everyone is packing bags and baskets for picnics on the beach or park. As much as I love the nostalgia around classic American potato, pasta, and egg salad I don’t enjoy eating them. However, a sweet and sour potato salad with vinegar, dill, capers, and scallions – that is right up my alley.

And this sweet little 7 month old baby has finally discovered there is life after winter. Life in the form of bare feet to play with and simple onesies to lounge in. His whole life has been spent zipped up in a warm constricting thing of some kind. I’m so happy to let him loose and admire his adorable body.

Sweet & Sour Potato Salad

makes 4-6 servings

1 1/2 pounds baby red and purple potatoes

kosher salt

1/3 cup extra virgin olive oil

1/3 cup apple cider vinegar

1 teaspoon each sugar and dijon mustard

1/2 cup chopped dill

4 tablespoons capers

1 bunch (5 to 6) scallions, white and tender green parts only, sliced thin

1. Slice potatoes in half and place in a large saucepan, add water to cover. Bring to a boil over high heat; add 1 teaspoon salt. Reduce heat to a strong simmer and cook until potatoes are fork tender – about 7-10 minutes. Drain and cool slightly.

2. Whisk together olive oil, vinegar, sugar, mustard, 2 tablespoons of water, and 1 teaspoon of salt. Stir in dill, capers, and scallions.

3. Toss potatoes with dressing then taste and add more salt if needed. Eat!