Garlic Dill Potato Salad
2.0 lbs of potatoes (recommend baby red potatoes or fingerling potatoes – if using whole red, roughly 4-6 fist sized potatoes – you don’t have to be exact here)
½ cup mayonnaise
½ Cup sour cream
1 heaping Tbs whole grain mustard (important to use the really good kind)
1 large clove garlic, minced as small as you can mince it
½ tsp pepper
1 tsp salt
2 ribs celery – cut into very small pieces – about the size of a BB
4 Tbs fresh dill – chopped – leaves only.
4 tsp green onion
1 small shallot – chopped small
2 Tbs black truffle oil (optional – but does add a nice earthy flavor)
2 tsp apple cider vinegar
Chives – for garnish
Wash the potatoes, put on a large pot of cold water to boil. Salt the water with 1 tsp of salt. Using a fork, pierce the potatoes after boiling for 5 minutes – when fork tender, remove from the stove top, pour out into a colander and rinse well with cold water to stop the cooking process. Allow to cool completely before making into potato salad (otherwise the sauce doesn’t turn out right).
In a medium sized mixing bowl, mix together the remaining ingredients except the chives. Mix well and then toss with the cooled potatoes. Mix gently so as not to break the potatoes apart. Taste to make sure the salt and pepper is the right balance. Add more salt and pepper to taste.