Brown Butter Potato Salad

with #lotsofdill

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If there were a starchy salad hierarchy, that would be insane, but if there were, potato salad would be at the top. Enjoyable by gluten-free guests and those who really don’t like beans (they exist, trust me), potatoes are reliable and happy to simply be invited to any sort of dressing, any sort of temperature, any sort of texture. They’re about as easy-going as possible, very go-with-the flow, which is to say I can’t relate. 

If you’re making potato salad, remember these things:

Really salt your cooking water. This is how the potatoes taste good before you’ve even suggested they meet dill (and oh yes, they will meet). 

It’s better to overcook your potatoes than undercook. An undercooked potato will never be soft, an overcooked potato will just remind you of mashed potatoes, and honestly, that sounds pretty good to me right now. 

The final texture is up to you. Coarse and chunky, smooth and creamy, you are the master of your own ceremonies and all are great options. 

Potatoes really soak up whatever “business” you’re dressing them in, and it’s possible that what tastes well seasoned at first, several hours later, needs some adjusting. You may be asking yourself “could I really need more salt/vinegar/dill?” And the answer is, quite possibly, yes. So just be prepared.

Please do not balk at the amount of fat in this potato salad. Not this week, not today, not ever. Potatoes need fat the way I need my Lexapro, please do not deprive them. For a different take on potato salad (one without butter), this one with celery and fresh lemon is also incredible.