Description
This red potato salad features tender red potatoes tossed in a tangy mustard dressing, enhanced with fresh herbs like chives and dill. It's a vibrant, flavorful side dish perfect for summer cookouts and picnics. The salad keeps well in the refrigerator for up to 4 days, with flavors that deepen over time, making it an ideal make-ahead recipe.
Ingredients
Potatoes
- 2 pounds red potatoes, cut into 1½-inch chunks
- Salt for cooking water (2 tablespoons)
- Additional sea salt for seasoning
Dressing
- ⅓ cup extra-virgin olive oil
- 2 tablespoons grainy Dijon mustard
- 1 tablespoon fresh lemon juice, plus more to taste
- 1 tablespoon mayonnaise
- 1 tablespoon white wine vinegar
- 3 garlic cloves, grated
- 1 teaspoon sea salt
- Freshly ground black pepper to taste
Salad Add-ins
- 4 celery stalks, chopped
- 3 scallions, chopped
- ¼ cup chopped fresh chives, plus extra for garnish
- ¼ cup chopped fresh dill
Instructions
- Cook the Potatoes: Place the red potato chunks in a large pot and cover with cold water by about 1 inch. Stir in 2 tablespoons of salt into the water. Bring the pot to a boil over high heat, then reduce to a simmer and cook the potatoes for 5 to 10 minutes, or until they are fork-tender but still hold their shape. Drain the potatoes well and allow them to cool slightly.
- Prepare the Dressing: In a medium bowl, whisk together the extra-virgin olive oil, grainy Dijon mustard, fresh lemon juice, mayonnaise, white wine vinegar, grated garlic, 1 teaspoon of sea salt, and several grinds of freshly ground black pepper until the mixture is smooth and emulsified.
- Toss the Salad: Transfer the slightly cooled potatoes into a large bowl. Pour the prepared dressing over the potatoes and gently stir to coat all the pieces evenly. Add the chopped celery, scallions, fresh chives, and dill. Stir again until all ingredients are combined evenly.
- Chill and Serve: Cover the bowl tightly and refrigerate the potato salad for at least 1 hour to allow the flavors to meld together. When ready to serve, taste and adjust seasoning by adding more salt, pepper, or lemon juice as desired. Garnish the salad with additional chopped fresh chives before serving.
Notes
- This salad improves in flavor after sitting for several hours or overnight in the refrigerator.
- You can substitute mayonnaise with Greek yogurt for a lighter version.
- Make sure not to overcook the potatoes to avoid them becoming too mushy in the salad.
- Use fresh herbs for the best flavor, but dried herbs can be used in a pinch.
- Serve chilled for best taste and texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American