Lemon Dill Potato Salad

Growing up in Smalltown, USA, there are things that inevitably made their way into my life, for better or worse. I've been told before that tiny towns every where are exactly the same. There are certain staples that you would find in Podunk, Oregon that would also surface in Backwoods, Louisiana. From one small town to another, you'll find friendly faces, neighborhood block parties, a crunchy vernacular and staple foods.

It seems that in any small town gathering, at any neighborhood cookout and at 4th of July and Memorial Day, Labor Day and summer BBQs around the country, you'll find tables laden with flavors of Americana. Apple Pie. Burgers. Hot dogs. Macaroni and cheese. Corn on the cob. Berry cobblers. I can get behind most of these things (ok, except the ones made with meat). But there is one cook out staple that I will never understand: potato salad--the mayonnaisey, creamy, buttery kind. How do people eat that? I mean, if that was the flavor and texture you wanted, why not just squirt some mayo on a celery stick, ants on a log style, and go to town? That's basically what you're getting.

Even in my days (ok, decades) as a fat kid, I never loved the flavor of mayo, whether it was smeared on a sandwich or dolloped all over perfectly good potatoes or macaroni. As I've learned to cook, and been able to tailor my dishes to flavors that I like, I've been able to experiment and create--much to the joy of my tastebuds (and the scale).

So, while this recipe may contradict all the things we know about what potato salad is, that doesn't make it any less delicious. I've learned, especially in the last few months, that the commonly accepted prescription for "perfect" isn't always right. Sometimes you have to take what works and run with it--whether it follows your timeline, schedule or BBQ checklist, or not. When it works, it works, right? Don't question it. Just love it.

Lemon Dill Potato Salad

Adapted from Food Magazine

2 pounds rainbow potatoes (regular ones work too, but the colored ones are so much more fun)
1 cup celery, diced
1 cup red onion, diced
1 lemon's zest
2 tablespoons capers
2 cups kale, deribbed and sliced into ribbons
2 tablespoons garlic, minced
1/4 cup olive oil
3 tablespoons lemon juice
2 teaspoons dill (fresh preferred)
1 teaspoon smoked sea salt
1 teaspoon smoked paprika
1/2 teaspoon black pepper

1. Heat water to a boil.
2. Wash and cut potatoes to uniform size, about 1/4 inch thick.
3. Boil potatoes until they are tender. Drain and transfer to a bowl.
4. Stir the celery, onion, capers and kale into the potatoes.
5. Whisk together the remaining ingredients.
6. Drizzle the lemon and olive oil mixture over the potato mixture. Toss to evenly coat.
7. Refrigerate until ready to serve.