Ingredients
Potatoes + Vegetables
- 2 pounds baby yellow potatoes (half yellow, half red)
- 1 pinch sea salt and black pepper
- 1 Tbsp apple cider vinegar
- 1 cup diced green onion
- 1/4 cup fresh chopped parsley (optional)
Dressing
- 2 ½ Tbsp spicy brown mustard (or Dijon mustard)
- 3 cloves garlic, minced
- 1/4 tsp each sea salt and black pepper (plus more to taste)
- 3 Tbsp red wine vinegar (or white wine vinegar)
- 1 Tbsp apple cider vinegar
- 3 Tbsp good olive oil (see notes for oil-free option)
- 1/4 cup fresh chopped dill
Instructions
- Prepare the potatoes: Rinse and scrub the baby potatoes, then slice them into 1/4-inch slices to ensure even cooking.
- Cook the potatoes: Place the sliced potatoes in a large saucepan, cover with water, add a dash of salt for flavor, and bring to a boil over high heat. Once boiling, reduce heat to medium/high and simmer for 10-15 minutes. Test doneness by piercing a potato; it should be tender and slide off the knife easily but not mushy.
- Drain and season potatoes: Drain the cooked potatoes and rinse with cool water to stop cooking. Allow them to mostly dry, then transfer to a large serving bowl. Season with a dash of salt, black pepper, and apple cider vinegar. Set aside.
- Make the dressing: In a mixing bowl, combine the mustard, minced garlic, salt, pepper, red wine vinegar, and apple cider vinegar. Whisk to blend the ingredients.
- Emulsify the dressing: While whisking continuously, slowly drizzle in the olive oil to emulsify, creating a smooth vinaigrette. Stir in the fresh chopped dill and whisk again.
- Flavor adjustment: Taste the dressing and adjust seasoning as needed, adding more salt for saltiness, black pepper for spice, mustard for intensity, vinegar for acidity, or dill for herbal flavor.
- Combine salad: Pour the dressing over the potatoes in the serving bowl. Add the diced green onion and optional parsley, then toss gently to combine and coat evenly.
- Final seasoning and serve: Taste the potato salad and adjust salt and pepper again if necessary. Serve warm, chilled, or at room temperature. Leftovers can be stored covered in the refrigerator for up to 4 days; not suitable for freezing.
Notes
- If avoiding oil, omit the olive oil and use an alternative dressing recipe (see notes above) to keep it oil-free.
- The recipe yields approximately 7 cups of potato salad, about 14 half-cup servings.
- This recipe is adapted from Ina Garten’s original version.
- Store leftovers refrigerated and consume within 4 days for best flavor and quality.
- This potato salad is not freezer friendly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side
- Method: Stovetop
- Cuisine: French-Inspired, Gluten-Free, Vegan
- Diet: Gluten Free, Vegan
