OK, that title is so corny but I couldn’t resist.
Last weekend my husband made spicy dill pickles (yum!). Due to a slight error I made in calculating how much dill we’d need, we ended up with five unused bunches of dill in the fridge even after making a dozen jars of pickles. So even though I didn’t grow the dill myself, I thought I’d throw out the recipe for those of you who might be growing dill and/ or potatoes, peas, or any of the other ingredients in this cool, crisp salad.
From Recipes From A Kitchen Garden by Renee Shepherd and Fran Raboff
- 1 1/2 pounds new potatoes, steamed and cut into chunks
- 1 cup cooked peas, drained
- 1/2 cup chopped celery (I used cucumber instead)
- 1/4 t salt
- 1 clove garlic, halved (I crushed mine)
- 2 T white wine vinegar
- 1 T Dijon mustard
- 1/2 t sugar
- 1/4 cup mayo (I used light)
- 1/2 cup plain yogurt
- 6 scallions, finely sliced
- 6 T chopped fresh dill
- freshly ground pepper to taste
Prepare peas, potatoes and celery/ cucumber and set aside. Mix together all dressing ingredients. Pour over peas and potatoes and mix gently together. Garnish with sprigs of dill.
I’ve still got 4 bunches of dill in the fridge. What should I do with those? One can only eat so much potato salad!