ingredients

produce

• 2 lbs potatoes, preferably yukon gold (they hold their shape better), cut into 1 inch cubes
• 3-4 cloves of garlic, minced
• 3 green onions, thinly sliced and split into green and white pieces
• dill, just as much dill as you possibly can put in
• 1 lemon, for zest and juice

pantry

• 2 tbsp non pareil capers
• 2 tbsp whole grain mustard (I like the brand Maille)
• 2 tsp Hungarian paprika
• 1 tsp garlic powder
• 6oz of olive oil
• 1/2 cup white wine vinegar
• 1 cup pickle juice
• salt to boil with and to taste

instructions

1. boil the potatoes in a large pot such as a dutch oven, starting in room temperature, salted water
2. once the potatoes are fork tender, drain them and immediately pour the vinegar over the potatoes while they're porous
3. return the pot to the stove and turn it on to medium-high heat
4. once the residual vinegar has evaporated and the potatoes begin to dry, add the olive oil and allow the potatoes to cook for 2-3 minutes
5. once the potatoes begin to get color on the the bottom, add garlic, paprika and the white parts of the green onions.
6. when the garlic begins to golden, turn off the heat and deglaze the pot with the pickle juice
7. add the mustard, capers, garlic powder, dill, lemon juice and zest, and the green tips of the green onions then begin to mash, being careful to leave a few chunks for heterogeneity