Like any human being my personality and behaviour are marked with idiosyncrasies. One of them is when I was a child I used to love growing herbs. Lots of them; from lemon balm to sage. You see, herbs aren’t just any plants. They don’t just stand there looking pretty with a flower or two, but actually have a purpose – good for cooking and your health – and that gave me a great kick. Did I cook? No. Did I eat them? No. Did I water them? Not really, so if our gardener didn’t do it they died, which they all eventually did.
It took me a while to learn responsibility to take care of plants. Now my problem is moderation. When I plant seeds, I won’t just plant five of one type, but twenty. All twenty come up and what do I do then? You can only eat thyme for so many days in a row before you start wishing you didn’t plant any in the first place. I end up feeling really guilty for wasting so much. *sigh* Moderation. It’s not just food I have a problem with but life in general. If I go to the library I simply cannot take one or two books home, but twenty. I am not capable of doing just one project at a time, but five and so the story goes on and on…
Anyway, I still had a point. As I got older my palate started to change and I got more accustomed to the taste of herbs. Fabulously fresh ones at that. Last year I discovered how much better fresh herbs taste than the dried bottled ones. At first I thought what a weird flavour dill had, but now when I can get my hands on it, it will go almost in every dish, *ahem* like this one.
New Potato & Dill Salad
Preparation: 10 mins – Cooking: 20 minutes
- 600g (1 lb 5 oz) new potatoes
- 2 eggs
- 30ml (2 tbsp) fresh dill, finely chopped
- 2 shallots, finely chopped, about 2 tbsp
- 60ml (4 tbsp) mayonnaise, or more
- Bring a large pot of water to the boil. Add the potatoes and cook for 20 minutes, or until tender, adding the eggs for the last 10 minutes of cooking. Remove the potatoes and eggs from the pan and allow to cool.
- Halve the potatoes and place in a large bowl. Peel and chop the eggs and add to the potatoes will the dill and shallots. Gently toss to combine, then season.
- Gently stir the mayonnaise through the salad using a large metal spoon and serve.
- This potato salad is ideal for picnics as a side dish.
- Use any other potato you prefer if you can’t come by new potatoes.