Young Potato Salad with Dill Dressing
4 servings
55 minutes
Young potato salad with dill dressing embodies Ukrainian culinary tradition, where the simplicity of ingredients harmonizes with depth of flavor. The tender texture of young potatoes infused with dill aroma is complemented by a refreshing dressing of mayonnaise, yogurt, and mustard. Capers and pickles add a light tanginess, while green onions provide freshness. The dish is perfect as a light dinner or a side for meat and fish dishes. Due to its simplicity in preparation and rich taste, this salad often becomes a highlight at family gatherings and summer picnics. Olive oil and spices complete the composition, emphasizing the naturalness of the ingredients and creating a balanced flavor.
1
Tear the dill leaves from the stems and chop them finely, keep the stems.
- Dill: 0.5 bunch
2
Wash the young small potatoes and cut them in half across.
- New potatoes: 1 kg
3
Boil young potatoes in salted water with dill stems for 11-12 minutes until cooked.
- New potatoes: 1 kg
- Dill: 0.5 bunch
4
Drain the water, remove the dill stems, and cool the potatoes.
- Dill: 0.5 bunch
5
Mix mayonnaise, yogurt, and mustard with a whisk.
- Mayonnaise: 50 g
- Plain (natural) yoghurt: 100 g
- Dijon mustard: 1 tablespoon
6
Finely chop the capers and pickles — it should amount to a tablespoon each in finely chopped form.
- Pickled capers: 1 tablespoon
- Marinated cucumbers: 40 g
7
When the potato cools to room temperature, mix it with the mayonnaise dressing.
- New potatoes: 1 kg
- Mayonnaise: 50 g
- Plain (natural) yoghurt: 100 g
- Dijon mustard: 1 tablespoon
8
Finely chop the green onion. The amount can vary depending on taste preferences - 1 small bunch, but you can take more.
- Spring onion: 1 bunch
9
Mix the potatoes with mayonnaise dressing, chopped capers, and cucumbers.
- New potatoes: 1 kg
- Mayonnaise: 50 g
- Plain (natural) yoghurt: 100 g
- Dijon mustard: 1 tablespoon
- Pickled capers: 1 tablespoon
- Marinated cucumbers: 40 g
10
Sprinkle with olive oil, season with salt and pepper, add half of the chopped dill, and mix.
- Olive oil: to taste
- Salt: to taste
- Ground black pepper: to taste
- Dill: 0.5 bunch
11
Garnish with finely chopped dill on top and serve.
- Dill: 0.5 bunch
