This salad is absolutely gorgeous when you use blue potatoes – it comes out a brilliant purple!
Bring to boil
- 1/2 cup filtered water or vegetable broth
- 1/2 cup white wine
- 1 tablespoon extra-virgin olive oil
- juice of 1 lemon
- 1/4 teaspoon each sea salt and black pepper
- 6 coriander seeds or 1/8 teaspoon ground coriander
Peel and slice 1 red onion into 1/8 inch thick slices. Quickly slice 1 pound unpeeled potato into 1/8 inch thick slices and place into boiling water along with onion slices. Simmer, covered until vegetables are al dente, about 10 minutes. Dump vegetables into a colander set over a bowl. Discard the coriander seeds. Place the vegetables in a small bowl. Sprinkle with 1/4 cup chopped fresh dill. Pour 1/2 cup of the reserved liquid over vegetables and refrigerate overnight or for at least 4 hours. Before serving, taste and add sea salt and pepper if needed. Garnish with 2 tablespoons chopped almonds, pine nuts, or chopped pistachios before serving.
