Roasted Dilly Potato Salad (Dill Olive Oil, Lemon Olive Oil)

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Side Dish Club recipes were designed to be produced by weight in grams so that nutrition information could be calculated so you will need a scale to replicate them.

Each recipe produces four servings for a side dish next to a main dish. This size is 115 grams or about 4 ounces (1/4 lb) in weight and about 3/4 cup in volume. For a full meal, you would double the serving size, and this recipe would produce two.

I was inspired to make this when my favorite farmer’s market farmer gave me a HUGE bunch of fresh dill. It looked and smelled so good but how was I ever going to use all of it? This recipe was one of my inspirations. It is a twist on potato salad because the potatos are roasted.

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What you will need

  • 3 medium size white rose potatoes

  • 1 small to medium size sweet potato

  • 1 medium sized Persian style cucumber

  • 2 hard boiled eggs

  • 1 stalk of green onion

  • a few stalks of fresh dill

  • Chevre goat cheese

  • Dill olive oil

  • Traditional white balsamic vinegar

  • (optional - red pepper flakes)

  • EVOO

  • Kosher salt

Roast the potatoes

How many grams to roast in order to end up with the amount of grams in roasted potatoes for the recipe is tricky as the water loss in roasting is not completely predictable. In this recipe I estimate high for the amount to roast so you may end up with a little extra at the end.

Wash the rose potatoes. Leave the skin on and cut them into bite sized pieces. Toss them in olive oil and a pinch of Kosher salt

Skin the sweet potato and cut it into bite sized pieces. Toss them in olive oil and a pinch of Kosher salt.

Lay out each kind of potato on a different baking sheet as they will take a different amount of time to bake.

Put both baking sheets into a 400 degree oven. Check on the rose potatoes in about 25 minutes. Remove if fork tender. Sweet potatoes should take about another 5 minutes. Remove also when fork tender.

Wash and dry your veggies.

This is the cucumber, green onion, and fresh dill. You can do this while the potatoes are roasting.

I always thoroughly wash my garden ingredients before using them. I create a vinegar wash (about 1 cup of white vinegar to a gallon of water) and place the garden ingredients into the vinegar wash for about 5 minutes before rinsing. This is just “me” as I worry about germs on fresh veggies. But the vinegar wash is certainly optional.

Also thoroughly dry your greens, which in this case are the chard leaves (or substitute) and mint leaves, before using. You want to avoid using wet vegetables because the water on the vegetables will water down your dressing and thus your flavor.

You can easily dry the cucumber and green onion off with a towel and you can gently pat the dill dry.

Prepare and measure your other ingredients.

For measuring I suggest the following:

  • Set your scale on the counter and turn it on.

  • Make sure it is set to grams.

  • Set a large bowl on the side to hold all of your measured ingredients.

  • Set a smaller container on the scale to collect your individual ingredients

  • Tare out the scale to remove the weight of the container on the scale.

Next …

  • Cucumber: Slice the ends off of the cucumber and then slice in the long way into halves and then quarters. Remove most of the center seeds and save them with your tomato seeds for sauce. Slice each quarter down the long way again and then dice the long skinny strips into small pieces. Place cucumber pieces into the bowl on the scale until you have 60 grams and then put into larger bowl. Return the bowl to the scale and re-tare the scale.

  • Hard Boiled Egg: Cut one egg in 1/2 the long way and then cut one of the halves into 4 quarters. Save each of these as a garnish on top of the dish when serving. The remaining 1/2 egg plus the other egg should weigh about 75 grams. Chop the remaining egg and place it into the large bowl.

  • Green Onion: Chop the onion finely including the green end. Place the chopped onion into the bowl on the scale until you have 23-25 grams and then put into larger bowl. Return the bowl to the scale and re-tare the scale.

  • Fresh Dill: Remove the frilly leaves from the stem. Finely chop the leaves and place the chopped dill into the bowl on the scale until you have 6 grams and then put into larger bowl.

Make your dressing.

  • Place a medium size mixing bowl on the scale.

  • Pour in 33 grams of traditional white balsamic vinegar.

  • Pour in 12 grams of dill olive oil. (Note, if you want it a little less dilly, use 1/2 dill olive oil and 1/2 EVOO)

  • Remove bowl from scale and whisk using a wire whisk briskly until ingredients are fully emulsified, i.e. thick, creamy, and not separating.

  • (Note that I tend to go light on dressing. Many side dish customers wanted a little more dressing and for them I would add extra on the side. For the dressing rich flavor increase the amount of each ingredient by 50%. Just note that this will affect the nutrition information.)

Assemble your side dish.

Now it is time to bring all of the ingredients together.

  • Add your potatoes to the other ingredients in the large bowl.

  • Add the dressing and toss until everything is well distributed.

  • Warm 4 large dollops of chevre cheese in the microwave until just soft.

  • Place a slice of hardboiled egg and a dollop of chevre cheese on each serving.

  • Garnish with a sprig of fresh dill.

Nutrition Facts.

Nutrition Facts-Dilly Roasted Potato Side with words.jpg