new potato saladI love listening to people talk about the things that make them happy, that get them bubbly and excited. I was in a dressing room the other day and there was a mom and two sisters having so much fun trying on clothes. Briefly eavesdropping on their cute comments and playfulness brings back memories of getting ready for nights out with my friends, and shopping trips with my sisters. It can be such a sweet, organic happiness. I love it when people ooze and gush over their music, art, family, sport or travel. The BEST is listening to my dude when he wakes up hungry, he has a way of talking about food like it is  a living object, sometimes a little sexual, often times like oxygen he needs to breathe. This is pure. His determination to make the perfect BLT, french toast or mac’ and cheese is impressive.

I have never been a huge fan of potato salad, most likely because of my dislike of mayonnaise, but when I woke up craving potato salad the other morning I was determined to make one that would satisfy my needs. I stumbled on this recipe, and made it mine, that uses the tanginess of sour cream and fresh herbs for the flavor.

So here’s my simple potato salad recipe:


  • 2 pounds small red-skinned new potatoes
  • 3/4 cup sour cream
  • 1/2 cup minced green onions, including the green onion greens
  • 1 heaping Tbsp of minced fresh dill
  • 1/3 cup apple cider vinegar
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper

Optional: bacon, hard-boiled eggs

1 Place potatoes, skin on, in a 2 to 3 quart saucepan. Cover with an inch of cold water. Bring to a simmer, lower the heat to maintain a low simmer. Cook for 10 to 12 minutes until they are easily pierced with a fork. Strain the potatoes in cold water, set them aside to cool.

2 In a medium bowl whisk together the sour cream, green onions, dill, cider vinegar, salt, and black pepper. The dressing should be strongly flavored (the potatoes will need it!).

3 Cut the cooled potatoes in half lengthwise. Toss with the dressing. Chill for at least 1 hour before serving, to allow the potatoes to absorb some of the dressing. I think this is best made a day ahead of time to fully allow the ingredients to “murgulate” (this is Evan’s word he uses to describe the process of blending and merging flavors).