Potato Salad
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Why I Love This Recipe
good
Ingredients You'll Need
4 medium Yukon Gold potatoes, peeled and diced
Salt for boiling, plus 1 tsp for seasoning
1/4 cup olive oil
2 tbsp red wine vinegar
1 tsp Dijon mustard
1 tsp honey
1/2 tsp garlic powder
1/2 tsp paprika
1/4 tsp freshly ground black pepper
1/4 cup finely chopped fresh parsley
2 tbsp finely chopped fresh dill
2 green onions, thinly sliced
Directions
***For the Potatoes***
1. Bring a pot of salted water to a boil. Add diced potatoes and simmer over medium heat until tender, about 12–15 minutes. Test with a fork—it should easily pierce the potatoes without resistance.
2. Drain and let cool slightly. Place them in a large mixing bowl.
***For the Herb-Infused Dressing***
3. In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, honey, garlic powder, paprika, and black pepper.
4. Stir in chopped parsley and dill to infuse the dressing with fresh herbs.
***Assembling the Salad***
5. Pour the herb-infused dressing over the potatoes while they are still warm. Toss gently to coat evenly.
6. Add the green onions and gently fold them into the salad.
7. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
8. Gently toss once more before serving.
Pairs Well With
soup
Questions, Comments & Reviews
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