Dilled New Potato Salad from Katherine Hall Page, author of The Body in the Birches

Nothing says summer quite like a fresh potato salad – it’s a staple! Today we’re sharing a recipe for Dilled New Potato Salad from Katherine Hall Page. Katherine is the author of the Faith Fairchild Mystery series, with the twenty-third book, The Body in the Birches, on sale May 12. In The Body in the Birches, caterer and amateur sleuth Faith Fairchild discovers that real estate can be murder, especially when it’s all in the family. This Dilled New Potato Salad featured in the novel is perfect for any summer gathering, filled with crisp flavors and hearty potatoes. Read an excerpt of The Body in the Birches here, and pre-order your copy before it’s on sale May 12!

body in birches

Dilled New Potato Salad

  • 2 ½ lbs. small red (new) potatoes
  • 3 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • ½ teaspoon Dijon mustard
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • ½ cup sliced scallions
  • ½ cup chopped fresh dill
  • Dill frond for garnish if desired

Scrub the potatoes. Quarter them and steam until soft, but not mushy. (You may also boil them starting with cold water)

While the potatoes are cooking, whisk the oil, vinegar, mustard, salt, and pepper together in a large bowl.

Add the potatoes when done and stir to coat well. Let sit, stirring occasionally, for 8-10 minutes

Add the scallions and stir. Add the dill and stir. Let sit, again stirring every once in a while, for 10 minutes and serve at room temperature or refrigerate, bringing the salad to room temperature before serving.

Serves 6 amply.
Faith likes to use garlic scapes, or curls, instead of scallions when they are in season early in the summer. Any of the many varieties of Kozliks mustard made in Canada make this dish extra special: http://www.mustardmaker.com/ Canada produces 90 % of the world’s mustard (who knew?)!


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