Folks,

I’m sure you’re receiving a ton of emails talking about the “summer slump” and the impending mid-month deadline tomorrow, so instead, I want to share with you one of my favorite summer recipes. If you’d still like to donate, please click here.

Mustard and Dill Potato Salad
(perfect side dish for a summer BBQ!)

For the vinaigrette:

• 1/2 cup extra-virgin olive oil
• 2 tablespoons brine from a jar of cornichons, gherkins or other small pickles, plus more as needed
• 1 tablespoon white or red wine vinegar, plus more as needed
• 1 heaping teaspoon mustard, such as Dijon
• 1 tablespoon to 2 tablespoons honey
• Kosher salt
• Freshly ground black pepper

For the salad:

• 1 1/2 pounds skin-on Yukon Gold or other yellow-fleshed potatoes, scrubbed and cut into bite-size pieces
• Kosher salt
• 8 cornichons, gherkins or other small pickles, finely chopped (about 1/2 cup)
• 1/2 cup minced fresh dill
• Freshly ground black pepper

Directions:

Step 1
For the vinaigrette: Combine the oil, pickle brine, vinegar, mustard and 1 tablespoon of the honey in a blender, mini food processor or in a lidded jar you can shake. Season lightly with salt and pepper. Blend or seal and shake to form a creamy, emulsified vinaigrette. This should take a minute or less. Taste and add more brine, vinegar or honey, a teaspoon or two at a time, as needed. The yield is 3/4 cup.

Step 2
For the salad: Put the potatoes in a pot with just enough water to cover them. Bring to a boil over medium-high heat, add a large pinch of salt and then reduce the heat to medium or medium-low, so the water bubbles gently. Cook for about 15 minutes, until tender but still somewhat firm. Drain, rinse under cool water for a minute, then drain again.

Step 3
Toss the still-warm potatoes with the chopped cornichons and dill in a large bowl. Stir in 1/2 cup of the vinaigrette; let the salad sit for a few minutes, then taste. Add more of the vinaigrette and season with salt and pepper, until you are happy with the flavor.

Step 4
Serve right away, or cover and refrigerate for at least 1 hour (to chill thoroughly) and up to 2 days.

I hope you enjoy it!!

Susan Wild