Potato salad with dill: Elevate your friday fish dish

Potato salad is one of those dishes that, despite its simplicity, can surprise you with its variety of flavors. It is the ideal accompaniment to fish, particularly on Friday afternoons when, traditionally, meat is avoided in many homes. Potato salad with dill tastes great and looks beautiful on the table.

The origin of potato salad traces back to German cuisine, where it is known as kartoffelsalat. Over time, it gained popularity in many countries where it has become an inseparable part of many meals. Potato salad is often served as a side dish to fish, making it a perfect choice for a Friday dinner.

To prepare potato salad with dill, you need a few simple ingredients:

Ingredients:

• 1.65 pounds of salad potatoes,
• 3 small shallots,
• 5 pickles,
• 5 tablespoons of mayonnaise,
• 4 tablespoons of natural yogurt,
• 1 tablespoon of mustard,
• Half a bunch of dill,
• Half a bunch of radishes,
• Salt and pepper to taste.

Preparation:

1. Boil the potatoes until tender, then cool and cut them into cubes.
2. Slice the radishes into half-moons and dice the pickles. Add to the cubed potatoes.
3. Chop the shallots, green onion, and dill. Mix with the rest of the ingredients.
4. Combine everything with mayonnaise, yogurt, and mustard. Season the mixture with salt and pepper.
5. Mix thoroughly so the ingredients are well combined.

Potato salad pairs excellently with various types of fish, especially baked salmon or cod. It can be served warm or cold, making it a versatile side dish for many meals. While classic potato salad with dill is delicious, it’s worth experimenting with additional ingredients. Add fresh apples, walnuts, or even hard-boiled eggs to enrich its flavor and texture.

Potato salad with dill is a universal dish that works well both as a side for fish and as a standalone snack. Its simplicity and adaptability allow everyone to tailor it to their preferences.