- 3 pounds potatoes
- 5 tablespoons freshly squeezed lemon juice (a scant ⅓ cup)
- 4 tablespoons chopped fresh dill (¼ cup)
- 2 cloves garlic, minced
- 1 teaspoon sugar
- 1½ teaspoons salt
- ¼ teaspoon Aleppo pepper
- ½ cup olive oil
My grandmother’s answer to hot summer weather was potato salad. In general, I’m very much in favor of the cooking of grandmothers, but I’ve found that I prefer a lighter version. This recipe is adapted from Dahlia Abraham-Klein’s book Silk Road Vegetarian, and it’s a welcome addition to my summer rotation.
I tweaked the recipe a bit, of course. I substituted minced garlic for the diced red onion. Note that it’s important to toss the potatoes with the dressing while the potatoes are still very warm, so that they absorb the dressing and flavors.
If you’ll be serving the salad soon, make sure you leave time to let the dish stand at least an hour before serving, to cool to room temperature. On the other hand, if making the thing ahead of time, take it out of the refrigerator at least an hour before serving: it’s best when the salad is only slightly chilled.
Peel the potatoes and chop them into cubes about 1 inch on a side. Put them in a large saucepan, and add cold water to cover by at least 1 inch. Salt the water. Bring to a boil, then reduce the heat and simmer 15 minutes or so until the potatoes are tender. Drain. (While you can boil the potatoes whole with skin on, then peel and chop – I prefer to peel and chop first.)
In a medium-sized bowl, combine the lemon juice, dill, garlic, sugar, salt, and Aleppo pepper. Whisk in the olive oil, pouring it in a slow stream.
Drizzle the dressing over the warm potatoes and toss gently to coat. Let it stand at room temperature for 30 minutes, so that the potatoes can absorb some dressing. Cover and refrigerate for several hours.