Photo by Paige Newman

In my incredibly accurate estimation, there are about a million and a half things one can do with potatoes. Alongside their versatility is the bonus of availability and more importantly an almost universal appeal — I can only think of one person I know who doesn’t like them (and one person who is allergic).

Since it’s springtime, all I’ve been thinking about lately is picnics and potato salad, so I thought I’d take this rainy spell to try out some variations. This one is a departure from the typical mayo-based salad, but with the addition of a few easily procured veggies and some stock pantry items. You’re pretty much guaranteed any supermarket will have the ingredients, and most bodegas will have them too (and if you can’t find fresh dill, dried is fine, just switch from tablespoons to teaspoons).

Ingredients:
7 or 8 medium sized new potatoes
1 large cucumber
1 bunch radishes
2 tablespoons finely chopped dill
4 tablespoons olive oil + extra for frying potatoes
1 tablespoon maple syrup
juice of one lemon
salt + pepper to taste

Directions:
Boil the potatoes in salted water until they are just barely cooked through. While the potatoes are boiling, slice the radishes and cucumber and place in a large bowl. After the potatoes are done, drain them and slice about 1/4 inch thick. Place the potatoes in one layer in a pan with olive oil (you’ll have to do this in batches) and fry until golden brown on both sides. Add the potatoes to the veggies. Whisk together the olive oil, maple syrup, lemon juice, salt & pepper and pour over the salad. Add dill and toss.