Ingredients
- 2 large sweet potatoes, peeled, diced
- 2-3 large Yukon gold potatoes, peeled, diced
- Sea salt
- Cracked pepper, to taste
- Extra virgin olive oil, as needed
- Apple cider vinegar, to taste (use a clean, light vinegar- not too strong)
- 2-3 teaspoons dill
- Sliced or chopped red or purple onion, to taste
Directions
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Place the cut potatoes into a pot of fresh salted water and bring to a boil. Cook until the potatoes are fork tender- about 20 minutes. Drain well.
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Season with sea salt and cracked pepper. Sprinkle with apple cider vinegar. Drizzle with olive oil. Add the dill and onion. Toss gently to combine.
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Taste test.
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Keep adding vinegar, sea salt and olive oil a sprinkle at a time; and toss; until the salad achieves the flavor you prefer.
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Note- I add a lot of vinegar because I love the combination of vinegar, sea salt and potatoes. So I add more than I expect to usually, based on tasting. That’s why it’s so important to taste test while you’re seasoning.
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A recipe is only a blueprint. You have to engage your own senses.
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One flavor tip I’ve learned from experience- it’s better to season assertively when it comes to potato salad- especially if you’re going to chill it before serving. Chilling dulls the flavors. You’ll often need more than you think.
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Serve this two potato salad warm- I love it still warm. Or cover and chill it for serving later. It’s also good cold.
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rves 4-5.