Earlier this season I found myself craving summers ultimate comfort food. You ask, “What is summers ultimate comfort food?” Well, besides corn on he cob smothered in butter sprinkled generously with kosher salt and cracked black pepper, to me it is: “Potato Salad.”
I had never really been a huge fan of potato salad. At summer picnics I would always dollop a small spoonful on my paper plate to pick at, after I had eaten off of it, the piece of fried chicken, the homemade white roll sandwiched with cold butter, and the slice of chocolate cake topped with mini marshmallows, walnuts, and a drizzle of chocolate icing.
Potato salad just never rang my bell until the day I tried my mother-in-law, Gail’s, potato salad. I have since, after much trial and error, mimicked it pretty well. But the first time I tasted hers I discovered that all potato salad is not created equal. She really had the texture and flavor thing down!
So from that point on I have experimented with potato salads, and learned a few things along the way. You mustn’t over or under cook your potatoes. Salt your potato water liberally (like pasta water). Also, I like to drizzle a little vinegar (or whatever acid I am using) over my hot, drained, potatoes before dressing them. It gives them just a little extra kick of flavor.
So as I mentioned earlier, I was craving a potato salad. I wanted something different. It was a hot day so I was in the mood for something a little lighter, more vibrant, crisp and fresh. I have this “go to” sauce that I like to serve with grilled salmon. It is a cucumber dill sauce. I got to thinking about it and decided I would use a version of it to dress a potato salad. I also ended up including some smoked salmon. It could not have turned out better!
Potato Salad with Salmon and Dill
I cannot find the sticky note I wrote the ingredients (and amounts) down on for this potato salad. I sure that I will find it after this is posted.
So, here is what I think went into it, and how I think that I prepared it.
–Yukon gold potatoes(peeled, left whole [or halved if they were really big), boiled (in salted water) until just barely fork tender, drained, and cut into ½ in. cubes]
–fresh squeezed lemon juice (~ ¼ to ½ c.)
–sour cream (~ ½ c.)
–Greek yogurt (~ ½ c.)
–mayo (~ ¼ c.)
–fresh or dried dill(~ 1 Tbsp. dry, or ¼ c. fresh)
–smoked salmon (~4-8 oz., cut into ¼ in. chunks)
–lemon zest
–English cucumber(peeled, finely chopped, salted, and drained)
–S & P (1/2 tsp. ea, and then to taste)
–fresh chives (for garnish)
After cutting up potatoes, transfer to a large bowl. While potatoes are still hot, drizzle with the lemon juice. In a small bowl, combine sour cream, yogurt, mayo, dill, cucumber, and S & P. Spoon mixture over potatoes along with the salmon. Toss to combine all ingredients and coat potatoes. Garnish with chives.