Dilled Potato Salad

Dill (Anethum graveolens), an annual herb native to the Black Sea and Mediterranean areas, has a spicy flavor that makes it useful in cooking. Its fine fern-like foliage and chartreuse flower heads add texture and interest to any garden. Sow seeds directly in early spring, as soon as the ground can be worked. Once true leaves emerge, thin seedlings to 12 – 18 inches apart. Dill grows as an erect plant up to 36 inches tall. Sow again periodically for a staggered harvest of fresh dill leaves. Keep soil uniformly moist all season. To prevent prolific self-sowing, deadhead spent flowers. To harvest leaves, pinch at any time. Harvest seeds when they mature and turn brown. Bees and butterflies are attracted to dill.

Dilled Potato Salad

1/2 cup mayonnaise

6 tablespoons distilled white vinegar

3 green onions, minced

4 tablespoons chopped fresh dill

1/4 cup buttermilk

1/2 teaspoon salt

2 medium zucchini (about 10 ounces), trimmed and sliced into very thin rounds

2 1/4 pounds small white potatoes, peeled and sliced into generous 1/4-inch thick rounds

5 peeled hard-boiled eggs, 4 sliced and 1 grated

1 cup thinly sliced celery

Combine mayonnaise, 2 tablespoons vinegar, green onions, 3 tablespoons dill and buttermilk in small bowl; whisk to blend. Season with salt and pepper. Cover
and chill at least 1 hour or up to 1 day.

Combine remaining 4 tablespoons vinegar,
1 tablespoon dill and 1/2 teaspoon salt in medium bowl; mix in zucchini. Let stand at least 1 hour and up to 3 hours at room temperature, tossing occasionally.

Drain thoroughly.

Steam potatoes until just tender, about 12 minutes. Cool to just warm, about 10 minutes. Transfer to large bowl. Add sliced eggs, celery and zucchini.

Mix in dressing. Season with salt and pepper.

Sprinkle with grated egg. (Can be prepared 2 hours ahead. Cover and let stand at room temperature.)

Serves 6.