TRUE NORTH COMFORT
The potato salad from the True North Cabin Cookbook has family history and a light, bright flavor.
By Stephanie Hansen
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This story and recipe hail from the True North Cabin Cookbook by Stephanie Hansen. You can read more from the author on her Substack.
There is one recipe that guests at True North Island request most often, and it is Janice's Potato Salad. This Potato salad usually starts appearing on the Island menu after Memorial Day when we start entertaining larger groups. Janice is my mother-in-law Dolores’s sister. Janice's potato salad is legendary. It is traditional in its taste, but it presents better than the eggy gooey yellow mayonnaise mess that sometimes passes for potato salad. Janice's potato salad is creamy and light with flecks of both fresh and dried dill. This potato salad is made with fluffy and creamy red potatoes. This potato salad's flavor is bright, not heavy, and pairs well with all those ends of summer meals like beer-can chicken, BBQ ribs, or fried fish.
We usually have this potato salad three-four times a Summer, then we don't have it again until the following season. If you can get to the farmers market or coop and get your hands on some of the delicious little red potatoes that start to appear in July, you will have ideal potato salad potatoes.
True North Cabin Cookbook
Janice’s Potato Salad
From The True North Cabin Cookbook
2 lbs red potatoes boiled in their skins and left at room temperature overnight or refrigerated for 4 hours
2 green onions sliced
½ cup diced red onion
2 garlic cloves minced
1 cup mayonnaise
¼ cup Dijon mustard
½ teaspoon salt
½ teaspoon pepper
1 tsp lime juice
1 tablespoon dry dill or if using fresh 3 tablespoons chopped
Boil potatoes, leaving skins on, until fork tender. Leave them on the counter overnight to cool or refrigerate for 4 hours.
Slice green onion and red onion and mince garlic.
Mix remaining ingredients in a bowl
Toss potato into bowl and lightly mix with dressing to coat