With potato salad, like most salads, you can wing it more often than not and it turns out great. It does help, however, to have a general idea of what sort of flavour theme you want to have ahead of time. For this one I wanted something creamy but also with enough greenery and fresh things in it I didn’t feel like it was coming straight from a plastic grocery store container.
I started off by washing and chopping 13 medium sized potatoes. I like to leave the skins on.
I then boiled them until they were quite soft.
Then I hard-boiled 6 large eggs by putting them in a pot of water with a dash of vinegar (the vinegar makes the shells easier to remove) and bringing it to a boil; then I turned the water off and left them for 20 minutes.
I drained the potatoes and chucked them in a large bowl together with about 3 stalks minced celery. Then I grabbed a handful of herbs from the garden and minced those as well: dill, chives, parsley, green basil, and purple basil.
Into the bowl.
Some chopped baby dill pickles too.
And of course the eggs, which I peeled and chopped coarsely.
The dressing was simple: Dijon mustard, Wafu’s sesame dressing, and some aioli I picked up at the grocery store (instead of standard mayonnaise).
A little black pepper never hurt.
Mix that all together.
Oh the creamy, dill-y goodness!