dill potato salad -- gluten free + dairy free

i'm home! after a week in vegas i'm back in colorado and ready to start enjoying the gorgeous spring weather. today i'm heading over to the boulder reservoir with the dog and then plan to stop by the farmers market. i'm bringing my camera in hopes that i can capture some great shots.

with warmer weather making an appearance i'm getting really excited to start blogging on lighter, refreshing recipes. i purchased a huge 5lb bag of organic fingerling potatoes this past weekend and wanted to use them immediately - the potato colors are beautiful - the bag contains baby yukons, baby reds and baby purples. the colors combined make for a colorful potato salad. i'm a huge potato salad fan and wanted to try and put a fresh spin on the traditional version. to do so, i dressed this potato salad with olive oil, white wine vinegar and fresh dill instead of mayonnaise.

got a favorite potato salad recipe? share it with me! i've got a bunch more up my sleeve. one of my favorites includes my mom's sweet potato salad. stay tuned...her recipe will surely make an appearance on everything reconsidered soon! oh and one last thing - my chocolate zucchini cake was featured on two blogs yesterday!!! At The Picket Fence & Stuff + Nonsense! score :)

dill potato salad

• 1 lb fingerling potatoes cut into 1/2 inch rounds
• 1/4 large sweet onion diced
• 2 celery stalks diced
• 2 tbsp olive oil
• 1-2 tbsp white wine vinegar
• 2 tbsp fresh dill sprigs chopped
• salt + pepper to taste
• 1 chopped hard boiled egg (optional)

to begin boil a medium pot of water seasoned with kosher salt - add in potatoes and boil until they are fork tender around 10-15 minutes. while the potatoes are cooking dice sweet onion and celery. once potatoes are cooked strain well then place in serving bowl or pyrex bowl (if you haven't already stopped using plastic storage containers STOP NOW!). carefully stir in onion, celery, dill and drizzle with olive oil and white wine vinegar. season with salt and pepper to taste.

if you choose to add in hard boiled egg - place eggs in cooking pot and cover with water until submerged. bring to a rolling boil - allow to boil for 2 minutes. cover pot and remove from burner. allow to sit 12-15 minutes. run cold water over eggs to stop the cooking process.  once eggs are cooled, peel and dice - then sprinkle on top of the dill potato salad. i do this at 5,400 ft above sea level - you will definitely need to adjust depending on where you live.

this is a perfect spring/summer side dish - i've served up with bison hot dogs and pickles. its light and refreshing and not nearly as heavy as the its usual mayonnaisey counterpart. hope you all have wonderful weather, and a restful weekend.