Potato Salad

20240402 #breakfastdiary 1021, 8°C/mostly cloudy A couple of days ago I spotted Australian potatoes at the market and grabbed them without hesitation. I couldn't confirm the variety, but the elongated shape suggests they're a starchy type. Potatoes are classified by starch content into starchy and waxy — starchy potatoes have higher starch content and fall apart easily, making them great for fried dishes like french fries, while waxy potatoes have relatively lower starch and hold their shape, making them better for soups and stews. So making a salad — neither fried nor a soup — with starchy potatoes... is that some kind of compromise in between? A generous handful of dill for +10 fragrance, and the slightly crumbly texture only adds to the charm — #potatosalad Cut the potatoes into bite-sized pieces, salt them, and boil in water. Let cool slightly, then transfer to a bowl and gently mix in chopped dill and vinaigrette dressing. Plate it, and since pepper is basically mandatory, finish with a bit of pink pepper before eating.