Creamy Dill Potato Salad with Hydroponically Grown Dill
Brighten up your classic potato salad with the fresh and aromatic flavor of dill. Using hydroponically grown dill not only ensures peak freshness but also contributes a vibrant green hue and an intoxicating scent that elevates this dish to new heights.
Ingredients:
- Hydroponically Grown Dill: 1/4 cup, finely chopped
- Potatoes: 6 medium-sized, peeled and cubed
- Mayonnaise: 1 cup
- Dijon Mustard: 2 tablespoons
- Lemon Juice: 1 tablespoon
- Red Onion: 1 small, finely chopped
- Hard-Boiled Eggs: 2, peeled and chopped
- Celery: 2 stalks, finely chopped
- Salt: to taste
- Black Pepper: to taste
Instructions:
- Cook the Potatoes: In a large pot, cover the potato cubes with water. Add a pinch of salt and bring to a boil. Reduce heat and simmer until the potatoes are tender but still firm, about 10-15 minutes. Drain and allow them to cool.
- Prepare the Dressing: In a large mixing bowl, combine the mayonnaise, Dijon mustard, lemon juice, salt, and black pepper. Whisk until well combined.
- Assemble the Salad: Add the cooled potato cubes, chopped red onion, celery, and hard-boiled eggs to the dressing. Gently fold to combine, ensuring all ingredients are well coated with the dressing.
- Add the Dill: Sprinkle the finely chopped hydroponically grown dill over the salad and fold gently to incorporate it throughout.
- Refrigerate: Cover the salad and let it chill in the refrigerator for at least 2 hours before serving. This allows the flavors to meld together.
- Serve: Once chilled, give the salad a gentle stir, taste, and adjust seasoning if necessary. Serve cold, garnished with a sprig of fresh dill.
Tip: This potato salad is versatile. You can add other ingredients like capers, gherkins, or even cooked bacon bits for added flavor and texture. The hydroponically grown dill remains the star, lending its unique taste and freshness to this classic dish.
