I thought this was good. I agree with previous review that the cooking time for potatoes needed to be reduced. I cut them on my mandolin set at 1/4" (?not sure how accurate that is) and then reduced cooking time to 10 minutes + 10 minutes with vinegar added and they were VERY tender. Used lemon zest from 1 lemon (probably less than 1 Tb) and unfortunately didn't have as much dill as recipe called for. Will add that this recipe is a little different from the version in Ashley's cookbook. I think I would make againRead More
A nice version of potato salad that does not contain egg but retains its creamy consistency. The vinegar, grated shallot and dijon add a nice little zip to the dish. Will make again - would be great to take to a BBQ or potlock.
Found this to be pretty tasty, but nothing spectacular. The sour cream/buttermilk combo makes is a little overwhelming. Prepared as written, except only cooked the potatoes 10 mins the first time, and then another 10 minutes after adding the vinegar - they came out the perfect consistency, otherwise I fear those potatoes would be a pile of mush! I do have to say, presentation-wise, it is a beautiful dish!!Read More