Dill and grainy mustard dress warm potatoes without a heavy mayonnaise base.
Times are estimates; follow the doneness cues in the method. Quantities refer to harvested food, never planting seeds.
Ingredients
- 700 g small potatoes, halved
- 20 g fresh dill, chopped
- 2 tbsp olive oil
- 1 tbsp cider vinegar
- 1 tbsp grainy mustard
- 1 shallot, minced
- 1/2 tsp salt
Method
- Simmer potatoes in water 15–20 minutes until tender; drain.
- Whisk oil, vinegar, mustard, shallot and salt.
- Toss potatoes with dressing while warm. Let stand 5 minutes and fold in dill.
Storage
Cool cooked food promptly in shallow containers and refrigerate within 2 hours at 4°C or colder. Use within 2–3 days, or freeze promptly where texture allows. Refrigerate raw prepared salads and dairy sauces promptly; dress salads just before serving. Reheat cooked leftovers to 74°C.
Grow the main ingredient
Start with the named variety in the Casa Verde seed shop. Growing time, harvest size and flavour depend on your conditions; this recipe uses the harvested crop.
Other harvests to try
Choose similar tenderness and prepared weight; adjust cooking to the cut size. Colour and flavour will change. For peppers, check heat first: hotter varieties are not a gram-for-gram swap.
More ways to use your harvest
Fold in 1 tbsp finely chopped cutting-celery leaves with the dill for a savoury celery note.
What to cook next
Original recipe developed with AI assistance; not yet kitchen-tested. The image is an AI-generated serving illustration.
