This year, we stayed in a tree house for our anniversary. A tree house, a secret you and me cozy as can be house. Looming in a twilight and mist morning sky, the house between and above the forest was magical and best, silent.
Past the cows, goats, bulls, and protective dogs — we walked the streets of Healdsburg. Have you been? The town is lined with an interesting mix of cute, quant, and hip stores and restaurants.
We ended in a place where up until Dave’s entree, I sat woozy and could eat the table hungry. A warm potato salad saved me, so I called it my own, and Dave remains the best sharer on plant earth.
Thin sliced sautéed potatoes smothered in onions with lots of vibrant green dill and what’s that? A pickled mustard seed! Triple yay! Heaven on fork after fork, this potato salad was the best I’ve ever had.
I’m convinced, every one who rated this restaurant scarfed into a starchy amnesia. I sure did, as the potatoes were definitely worth the experience.
Once home, it was my great pleasure to figure a recipe for pickled mustard seeds and dissect the potato salad.
Thanks for the inspiration Healdsburg!
Dill Mustard Seed Potato Salad
This potato salad can be served warm or cold. Both ways, it’s a knock out!
The restaurant served the salad with sautéed potatoes, but I thought crispy roasted sounded great too, so gave it a whirl. Love I tell you, in a similar but different way, like that of two children.
We grew up on classic macaroni and potato salad, so knew my dad may be a tough sell. He took one look and said, “that’s potato salad? It doesn’t look like any we’ve had.” He tried and Mikey my dad liked it!
Let’s talk leftovers, they’re excellent in many ways: warm, cold, and our favorite — warmed in a skillet the next morning with over-medium eggs on top. Because of the pickled mustard seeds, the breakfast tastes like a healthy Eggs Benedict. Who wants to omit one cube of butter. Me too!
Roasted
Combine spices and add to oil drizzled sliced potatoes.
Roast potatoes.
While potatoes roast, sauté garlic and shallots.
In a bowl: add potatoes, shallot mixture, pickled mustard seeds, and dill. Stir.
If you want, garnish with more dill, and chopped chives or parsley.
Warm or cold, serve at your next get together, dinner, or just take a fork to those babes.
Sautéed
In a skillet over medium, heat oil.
Add sliced potatoes and seasonings, sauté until softened.
In a small pan, sauté garlic and shallots.
In a bowl add potatoes, shallot mixture, pickled mustard seeds, dill, and stir.
Garnish with the same players. Cayenne’s oh so goooood too.
Cold or warm, these potatoes are a great idea.
Potato Salad With Dill and Pickled Mustard Seeds
Ingredients:
- 24 ounces baby potatoes - sliced into 1/8 - 1/4 inch
- 3 - 4 medium shallots - sliced thin
- 1 - 2 cloves garlic - sliced or minced
- 1 Tablespoon extra virgin olive oil, divided more for sautéed
- 1 teaspoon pepper, divided
- 2 teaspoons garlic powder, divided - optional
- 1/4 teaspoon salt, divided
- 1/4 cup dill, chopped - or to taste
- garnish chives, dill, parsley - optional
Instructions
- Make one recipe pickled mustard seeds a day in advance.
Sautéed
- Heat oil over medium in a skillet. Add sliced potatoes and seasonings, sauté until softened.
Roasted
- Preheat oven to 425° F.
- To a large bowl add sliced potatoes, a 2 teaspoon oil drizzle, 1 teaspoon garlic powder, ½ teaspoon pepper, and a dash of salt. Mix well.
- On a large baking sheet, spread the potato mixture across the pan and place on the center oven rack. Bake for 30-35 minutes, while stirring at the 25 minute mark.
- Once potatoes are browned and about ready to remove, adjust the oven to broil and while watching carefully, crisp the potatoes for about 4 minutes.
Sautéed and Roasted
- Meanwhile heat a medium sauté pan over medium heat. Add a teaspoon oil until shimmering, then add garlic and stir for 30 seconds. Add shallots and a dash of salt. While adding the remaining pepper and garlic powder, sauté until softened. Set aside.
- In a large bowl, combine roasted or sautéed potatoes, shallots, pickled mustard seeds, and dill. Mix well. If needed, add another drizzle of oil and stir to combine.
- Serve warm or refrigerate and enjoy cold. Garnish ideas: dill, parsley, chives, or a sprinkle of cayenne.
