dilly fingerling potatoes

You know what guys? Fingerling potatoes look a lot like . . . fingers. Just saying. And not in the like, “That’s awesome!” kind of way. More in the, “Well that’s odd,” kind of way.

Excellent.

Now that that’s out of the way, on to this most delicious recipe, staring: fingerling potatoes. Is that gross? I don’t know. Sorry, not sorry. Because this really is delicious. Reminiscent of summer picnics and everything cool and refreshing. Or, if you’re like me, a prefect late-night snack! Or if you prefer, a potato side dish that delights rather than bores.

Enjoy!

DILLY FINGERLING POTATOES

1/2 lb fingerling potatoes
1/2 cup homemade mayo
1/2 teaspoon salt
a dash of pepper
dill weed
1/4 teaspoon ground mustard
1 tablespoon rice vinegar
1 teaspoon sugar
1 teaspoon garlic
3/4 cup plain greek yogurt
2 tablespoons lemon juice

slice the potatoes in rounds—about 1/2 inch in width. I love these little potatoes because just a few slices and you have the most perfectly-sized bites imaginable.
Cover with cold water and a dash of salt in a medium cooking pot, and bring to boil on med-high heat. Boil for 10 minutes or so—until fork tender but not falling apart. These little potato bites will need to hold their own in the dilly mayo sauce they’re about to be slathered in.

In a bowl, blend 1 cup homemade mayo, (this is truly the easiest thing in the world to make and SO good, but if you’re intimidated, go ahead and use whatever remade mayo strikes your fancy), salt, pepper, dill weed, ground mustard, sugar, and diced garlic together until well combined. Add vinegar, lemon juice and greek yogurt, and whisk until smooth and all ingredients are fully incorporated. Spoon over cooled potatoes in generous amounts. No holding back here. You’re going to want to pour it all on.
Yes. Go ahead. All of it. The sauce makes these guys sing.

Serve as a chilled side to grilled chicken, brats, or my favorite: salmon.

cheddar, garlic, and dill biscuits

Savory bread is the bomb.
I know people don’t say the bomb anymore, but it really is.
Honestly, I don’t even know what people say anymore. I’m getting old. (Please enlighten me, Internet).
Anyway.
These biscuits are savory and cheesy and delicious and EASY to whip up. Even in the wild rumpus of dinner-making madness. Also, they pair perfectly with Fire-Roasted Cream-Of-Tomato Soup or Roasted Acorn Squash Soup. Either one. Both. NOMNOM. The bomb.
Sorry.
I’m old.

CHEDDAR GARLIC AND DILL BISCUTS

This is one of those recipes that works best with a few extra tools, though they aren’t necessary. If you have a stand mixer, definitely use it. It will save your arms. Also one of those nifty scoops. What do you call these, even?

 They release the dough which is soft and super-sticky, in a nice neat dollop on your baking pan. —I like as little as mess as possible.

1 cup butter, softened
2 heaping teaspoons baking powder
1 teaspoon salt
2 teaspoons onion flakes
1 teaspoon dill weed
1 teaspoon garlic
1 cup cheddar cheese, grated
2 3/4 cup flour
1 3/4 cup whole milk

In a stand mixer or using a hand mixer, blend dry ingredients and cut in softened butter until well incorporated. Add milk and mix vigorously until a very soft dough forms and all of the dry ingredients are completely blended.

Scoop dough in roughly two-inch sized dollops onto a greased baking sheet. Bake at 350 degrees for 20-22 minutes, or until golden brown across the top.

Keep in an air-tight container as they will dry out quickly.

 

Salmon and dill omelet

Okay. Favorite food combinations: Go.
Chocolate and peanut butter . . .
Carmel and apples . . .
Yogurt and strawberry jam . . .
Coffee and cream . . .
French fries and vinegar  . . .
salmon and dill . . .
Wine and everything . . .
Yes. Wine and EVERYTHING.
But we can pretend that one didn’t make quite such a strong appearance on the list and back up to the item before it.
Salmon and dill. I get kind of drooly just thinking about this.
And I made it for breakfast-lunch . . . brunch . . . today. So my love is REAL.

Omelet: Salmon, dill, wilted spinach, garlic, caramelized peppers. *dies*
Sundays were made for this kind of food, and if you have more than your own little tribe to feed, it’s one of those dishes that’s a quick route to wow. So, think company/visiting guests/in-laws if you need a go-to breakfast plan. I’ve made this before with cream cheese, and it was amazeballs. But it’s even better with homemade mayo!
WHAT?! 
Yes. I know.

SALMON AND DILL OMELET

1 sweet pepper (yellow, orange, or red)
1 can of salmon in water (or a fresh fillet baked/grilled/smoked/etc if you have it!)
1 small handful of spinach
1 teaspoon diced garlic
1/2 teaspoon of dill
3 eggs
1/4 cup mayo
1/2 cup of coconut milk
pepper and salt to taste
1 Tablespoon butter

In a small sauté pan, melt 1/2 tablespoon of butter and sauté garlic and diced peppers until the peppers start to brown and caramelize around the edges. Add drained salmon, spinach, dill, and mayo. Lower heat, mix to combine, and cover.
In a large sauté pan, melt 1/2 tablespoon of butter. Mix eggs, coconut milk, salt and pepper in a mixing bowl until frothy. Test the pan to make sure it’s hot and then pour egg mixture into the pan, lifting it off the burner and coating the sides of the pan with the mixture repeatedly. In this way the egg cooks up the sides and distributes evenly. As it cooks, continue lifting and coating the sides until there is no more runny egg and the edges begin to brown and lift away from the pan. The egg will still be shiny and wet in the bottom. Add the salmon mixture to the pan on only one side. Imagine drawing a line down the middle of the pan. Spread the salmon mixture evenly on only one side—like a half-moon—and then with a rubber spatula, turn over the empty half of the omelet until it covers the full half. Like the top and bottom of a sandwich. Gently slide onto a plate and serve with a side of fruit.

Makes 2 omelets