¼tspAleppo pepper(use regular pepper if you prefer)
Instructions
Peel the potatoes and chop them into cubes about 1 inch on a side. Put them in a large saucepan, and add cold water to cover by at least 1 inch. Salt the water.
Bring to a boil, then reduce the heat and simmer 15 minutes or so until the potatoes are tender. Drain. (While you can boil the potatoes whole with skin on, then peel and chop – I prefer to peel and chop first.)
In a medium-sized bowl, combine the lemon juice, dill, garlic, sugar, salt, and Aleppo pepper. Whisk in the olive oil, pouring it in a slow stream.
Drizzle the dressing over the warm potatoes and toss gently to coat. Let it stand at room temperature for 30 minutes, so that the potatoes can absorb some dressing. Cover and refrigerate for several hours.