The secret to these dill potatoes is steaming them, which brings out a subtle starchy sweetness that contrasts especially well with the herbal tanginess of the vinaigrette style dressing in which they are tossed. Steaming not only enhances the flavor of the potatoes, but also makes this dish remarkably easy to prepare. Dill potatoes are a fabulous accompaniment for fresh caught summer fish like salmon or halibut, but they are versatile enough to complement a wide variety of mains throughout the year. And they're far too simple and satisfying a side dish to confine to just one season.
Dill potatoes pair wonderfully with herbed salmon or halibut piccata.
Ingredients for Dill Potatoes
- small red potatoes
- dijon mustard
- white wine vinegar
- dry white wine or dry vermouth
- kosher salt (to taste)
- extra virgin olive oil
- fresh dill
- fresh flat leaf parsley
See recipe card for quantities.
Instructions
Make sure the potatoes are impeccably clean. Then cut them lengthwise into halves or fourths.
Place the potatoes in a steamer set over boiling water and steam them (covered) for about 10 minutes, or just until tender.
In the meantime, whisk together the mustard, vinegar, wine (or vermouth), and salt to taste.
Then add the oil in a slow stream while whisking. Continue whisking until the dressing is emulsified.
Finely chop the dill and parsley.
Then stir the herbs into the dressing.
While the potatoes are still warm, combine them with the dressing and toss gently until they are thoroughly coated.
Let the potatoes stand at room temperature, tossing occasionally, for about 30 minutes before serving.
Hint: It is important to make sure that the potatoes are still quite warm from steaming when they are combined with the dressing...so don't dally when it comes to this step. Warm potatoes will soak up all those fabulous flavors and become deliciously infused with the dressing, while cool potatoes will simply get slicked on the outside.
Substitutions
- The potatoes - Any waxy small potato that you prefer will work just fine here in place of the red potatoes.
- The vinegar - You can also use champagne vinegar here instead of the white wine variety.
- The herbs - Fresh chives make a lovely substitute for the parsley.
Storage
Dill potatoes can be made a day in advance and then kept covered in the refrigerator. Just bring them to room temperature before serving. And any leftovers can be kept refrigerated for up to 3 days.
Pairing
These are my favorite dishes to serve with dill potatoes:
📖 Recipe
Dill Potatoes
Ingredients
- 1½ pounds small red potatoes
- 1 tablespoon dijon mustard
- 2 tablespoons white wine vinegar
- 1 tablespoon dry white wine or dry vermouth
- kosher salt (to taste)
- ¼ cup extra virgin olive oil
- ¼ cup fresh dill
- ¼ cup fresh flat leaf parsley
Instructions
- Make sure the potatoes are impeccably clean, and then cut them lengthwise into halves or fourths.
- Place the potatoes in a steamer set over boiling water and steam them (covered) for about 10 minutes, or just until tender.
- In the meantime, whisk together the mustard, vinegar, wine (or vermouth), and salt to taste. Then add the oil in a slow stream while whisking. Continue whisking until the dressing is emulsified.
- Finely chop the dill and parsley. Then stir the herbs into the dressing.
- While the potatoes are still warm, combine them with the dressing and toss gently until they are thoroughly coated.
- Let the potatoes stand at room temperature, tossing occasionally, for about 30 minutes before serving.
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