Al Dente on the Side: Creamy Dill Potato Salad

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So, my Wegmans (Wegmans Fairmount, for the record) used to carry fingerling potatoes. It used to have a solid produce department for its size, but now it seems like a challenge to find anything outside of the ordinary. Sure, the signs boast that there are now 100+ organically grown fruits and vegetables, but the thing that Wegmans used to do really well — a variety of produce — is lacking.

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I could drive to the Dewitt Wegmans. This produce department is a monster. I shopped there the other day for The Kid’s birthday party and counted 24 different types of potatoes in the produce department. Fairmount has half as many. Now, The Sister will tell me that her grocery stores on Long Island are lucky to have any potatoes in stock. Others may tell me to stop whining about potatoes. I know, this all seems silly and that I’m taking a very long way around to present a potato salad recipe by the genius J. Kenji Lopez-Alt. I’m just finding myself leaving the grocery store without a lot of things lately, because either my Wegmans doesn’t stock it (while other ones do) or the truck has not arrived yet (the convenient and oft repeated excuse when the shelves are empty).


So, because I couldn’t get fingerlings, I went with baby white potatoes. It’s the same basic flavor, but without the aesthetic of a purple potato here and there. I did, however, get a little crazy with the dill, which I would avoid in future versions of this salad.

Creamy Dill Potato Salad
Adapted from J. Kenji Lopez-Alt’s original at Serious Eats

  • 1 1/2 lbs. fingerling or baby white potatoes, cut into 1/2-inch disks
  • Kosher salt
  • 2 tbsp. white wine vinegar, divided
  • 1 tbsp. whole grain mustard
  • 2 1/2 tbsp. sour cream
  • 2 tsp. extra-virgin olive oil
  • 1 small red onion, diced
  • 2 scallions, finely sliced
  • 2 tbsp. minced fresh dill
  • Freshly ground black pepper

Add potatoes, 1 tbsp. salt, 1/2 tbsp. vinegar, and 3 cups of warm tap water to a medium saucepan. Set over high heat and bring to a rolling boil. Reduce heat to medium-high and simmer 15 to 18 minutes, or until potatoes are tender. Drain and toss immediately with 1 tbsp. vinegar. Transfer bowl immediately to the refrigerator and let cool 10 minutes.

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In a second large bowl, whisk together mustard, sour cream, onions, scallions, dill and 1/2 tbsp. vinegar. Toss with the potatoes and adjust flavors with salt and pepper.

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