Rustic Potato Salad


 “No winter lasts forever; no spring skips its turn.” ~Hal Borland

Looking for the perfect side dish to bring to Easter brunch or dinner? Look no further! This is an incredibly simple potato salad that doesn’t need to sit overnight and isn’t drenched in mayo (not that there is anything wrong with that). It’s packed with a perfect flavor combo for a Spring side dish.


2 bags tri-colored baby potatoes

3-5 cloves garlic finely chopped 

½  c fresh dill finely chopped

¼ c finely sliced spring onions

1-2 T ground mustard

2 Tbsp butter (or ghee)

1 Tbsp EVOO

1-2 T white wine vinegar (enough to just cover your chopped garlic)



Place potatoes in a large pot and cover with water.Season water with salt, bring to a boil, then lower heat to med-high and cook potatoes until fork tender (approx. 20min)

While cooking potatoes, prep other ingredients. Place finely chopped raw garlic in 1-2 T white wine vinegar. Once potatoes are done, pour them into colander and add garlic and vinegar, dill, butter/ghee directly to the still hot pot and stir until butter/ghee is melted, add potatoes. Give it all a stir with a large fork, mash some, break up larger potatoes, leave some whole, just mix until all ingredients are evenly distributed. If serving immediately, drizzle with evoo and s&p to taste and toss. This can also be set aside and served at room temperature, just toss with evoo and s&p just before serving.

SaladsBethany Larson