Where I’m from, summer picnics and barbecues always have potato salad. I love a classic potato salad with dill and pickles, which can taste so light and refreshing on a hot day.

Knee deep in dill, I couldn’t help but make potato salad this week, but I decided to experiment with a new take on this summer staple. Below you’ll find a base recipe for potato salad with two flavor alternatives: a classic dill-pickle and a distinctive savory-garlic.

Summer savory is pungent, peppery herb that can enhance the flavor of any savory dish. I like it best with green beans or in my lentil soups. Often said to be as flexible as thyme, it’s a versatile herb, but its flavor is strong so it’s best to cook it slightly before eating.

I decided to try it in a potato salad this week in combination with some garlic scapes and parsley flowers that are going wild on the farm. If you don’t have scapes or parsley flowers, you can substitute with lesser amounts of garlic cloves and fresh parsley leaves.

Taste tester approved, everyone agreed that the summer savory salad had a great after-taste that was sophisticated, peppery and unique whereas the classic dill variety was lighter and almost sweeter in comparison.

Potato Salad Base Recipe

BASE INGREDIENTS

• 6 medium sized potatoes
• 1/2 cup mayonnaise
• 2 tablespoons whole grain mustard
• 1-2 tablespoons white vinegar
• 1 teaspoon salt

1. On the stove top, heat a pot of water on medium-high.
2. Prepare the potatoes for cooking. Wash the skins and remove any green or bruised areas. I prefer to leave the skins on, not only because they’re full of vitamins and minerals, but they add a bit of color and texture to the salad as well. Chop into bit sized pieces.
3. When the water is simmering, add the chopped potatoes and adjust the temperature to keep it simmering. Cook until the pieces are tender all the way through, yet firm enough to hold their shape.
4. Drain the water from the potatoes and set aside. They will continue to cook slightly after you drain the water, so take care not to overcook them.
5. Mix the mayo, mustard, vinegar and salt together in a small bowl.
6. Coat the potatoes with the mayo mixture.
7. Choose your flavor variation below:

FLAVOR VARIATIONS

Summer Savory & Garlic Scape Potato Salad

• 1/4 cup fresh summer savory, chopped
• 2 garlic scapes, chopped (or 1 clove garlic, minced)
• 2 parsley blossoms, chopped (or 1 tablespoon fresh parsley, chopped)
• Fresh, finely chopped chives for garnish
• Salt and pepper, to taste

1. In a small pan, heat a little oil and saute the garlic scapes and summer savory until fragrant.
2. Incorporate the parsley blossoms and sauteed garlic and savory into the potato salad.
3. Salt and pepper to taste.
4. Chill in the fridge for 30 minutes to a few hours to allow the flavors to meld.
5. Garnish with fresh chives before serving.

Classic Dill & Pickle Potato Salad

• 1 tablespoon fresh dill, chopped
• 2 medium dill pickles, diced
• 1 garlic scapes, finely chopped (or 1 clove garlic, minced)
• 2 parsley blossoms, chopped (or 1 tablespoon fresh parsley, chopped)
• Fresh, finely chopped chives for garnish
• Salt and pepper, to taste

1. In a small pan, heat a little oil and saute the garlic scape until fragrant.
2. Incorporate the dill, chopped pickles, sauteed scape, and parsley blossoms into the potato salad.
3. Salt and pepper to taste
4. Chill in the fridge for 30 minutes to a few hours to allow the flavors to meld.
5. Garnish with the fresh chives before serving.