The Cascade Kitchen is a student-run food column that brings you budget-friendly recipes and cooking tips. Check back weekly for something new to try in the kitchen, or if you want to see your own recipe featured next, get started by reaching out to culture@ufvcascade.ca.
With the recent burst of summer weather, I can’t help but think about the upcoming barbeque season: burgers, hotdogs, chips, and of course, potato salad. For years, I dreaded the mayo-heavy, tangy slop pushed on my plate only to be secretly thrown out when my family wasn’t looking. I took it upon myself to utilize the dill in my fridge and whip up a batch of this tasty little dish. If you’re looking for a fresh and citrusy side for a meal, I recommend giving this recipe a try. I like to make a big batch and let it sit in the fridge for a few hours to intensify the flavours of the fresh dill and sweet mustard; I find that the longer it sits, the better it tastes. Potatoes are cheap, versatile, easy to prepare (you can even microwave them), and they are super filling. You can even try adding a can of lentils or chickpeas to the mix to make it a protein packed meal.
Prep time: 20 minutes. Serves: 4
Ingredients:
1 pound or 1 package of baby potatoes (I used tri-coloured), whole
1/4 cup extra virgin olive oil
1 lemon
1/4 cup fresh dill, chopped
5-6 chives, chopped
1 1/2 tbsp yellow mustard
1 tbsp grainy dijon mustard
1 tsp garlic powder
Salt and pepper to taste
Method:
- Bring a pot of water to a boil. Add potatoes and cook until tender and a fork can easily glide through the flesh. This should take about 10-15 minutes. Leave the potatoes whole to prevent the skins from peeling off when cooking.
- Drain and rinse cooked potatoes under cold water. Let rest for 5-10 minutes before cutting into them.
- Once cooled, slice the potatoes in half and add to a large bowl.
- Combine the remaining ingredients in a small bowl before pouring over potatoes.
- Mix everything together until the potatoes are heavily coated, adding salt and pepper to taste.
- Refrigerate for a minimum of 30 minutes before serving, making sure the potatoes are chilled and well marinated.
- Enjoy!
Image: Sydney Marchand
Sydney is a BA English major, creative writing student, who has been a content contributor for The Cascade and is now the Opinion editor. In 7th grade, she won $100 in a writing contest but hasn’t made an earning from writing since. In the meantime, she is hoping that her half-written novels will write themselves, be published, and help pay the bills.
