This week I noticed something lovely — as I walked outside, I didn’t need a winter jacket! Not only that, I felt fine in a lightweight, long-sleeved shirt! Our temperatures have climbed into the 40 degree range, even inching into the 50’s, and it feels wonderful!
Ahh! Spring really is on it’s way! The chickens are overjoyed to see grass and sunbathe in sunshine, the bunnies are hopping for joy and Marcie has once again began venturing outdoors!
Of course, Jonathan, the girls and I are pretty excited, too! I’ve found myself beginning to daydream of spring/summer picnics and barbecues — which in turn got me daydreaming about a delicious family recipe — Danish Warm Potato Salad or as Grandma would call it, Varm Kartoffle Salat.
The official first day of spring isn’t until March 20th, but I simply couldn’t wait that long to share this with you! Warm, creamy and so delicious — this recipe is sure to inspire you of spring/summer gatherings as well!
Danish Sour Cream-Dill Potato Salad
*I prefer to use all organic ingredients
16 small red potatoes
2 Tablespoons extra-virgin olive oil
1/3-1/2 of a red onion, finely chopped
1 tsp. kosher salt
1 tsp. sugar
2 tsp. dill, or to taste
5 Tablespoons sour cream
-Rinse potatoes well and cut into cubes. In a medium-size saucepan, cover potatoes with water, add a pinch of salt and boil for approximately 15 minutes or until tender.
Serves approximately 4-6 people