Ingredients
Scale
- 2 lb small yellow potatoes (Yukon Gold recommended)
- 1 tbsp apple cider vinegar
- 1 pinch sea salt
- 1 pinch black pepper
- 3 tbsp olive oil (extra virgin)
- 3 tbsp red wine vinegar
- 1/4 cup chopped fresh parsley
- 1/4 tsp black pepper
- 1/4 tsp sea salt
- 3 garlic cloves, finely chopped
- 2.5 tbsp spicy brown mustard
- 1/4 cup chopped fresh dill
- 1 cup chopped green onions
Instructions
- Rinse and scrub the potatoes, then slice into 1/4-inch pieces.
- Boil the potatoes in salted water for 10-15 minutes until tender. Drain and rinse with cool water.
- Season the potatoes with salt, black pepper, and apple cider vinegar.
- Whisk together mustard, garlic, salt, pepper, red wine vinegar, and apple cider vinegar.
- Slowly stream in olive oil while whisking to create a smooth dressing.
- Add dill and whisk again. Adjust seasoning if needed.
- Pour the dressing over the potatoes and toss to coat evenly.
- Add green onions and parsley, then toss again.
- Serve warm, chilled, or at room temperature.
Notes
- Let the salad sit for a while to absorb more flavor before serving.
- Do not freeze leftovers—store in the refrigerator for up to 4 days.
- Yukon Gold potatoes work best for a creamy texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling, Mixing
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg