Herbed vinagrette potato salad

 
 
 
 

Potato salad is one of those polarizing foods that everyone has an opinion on, and I’m no different. For as long as I can remember potato salad was one of those avoid-at-all-costs type of dishes for me at every BBQ, potluck or party I attended. That is until I found a new (maybe better?!) way to enjoy my potato salads: with a vinaigrette. Now I understand that mayo based potato salads will hold a special place in most of your hearts forever — I’m not trying to replace that salad, simply add to your potluck arsenal. This vinaigrette is tangy and herbacious, with a spicy bite from the red onion and a delightful zing from the capers. This salad looks beautiful and tastes just as delicious as it looks.

 

Ingredients

  • 2 lbs small red and fingerling potatoes

  • 1/4 cup diced shallot or red onion

  • 4 Tbsp olive oil

  • 2.5 Tbsp whole grain or dijon mustard

  • 1 Tbsp apple cider vinegar

  • 2 Tbsp red wine vinegar

  • 1/2 tsp salt + more to taste

  • 1/4 tsp freshly cracked pepper

  • 1/4 cup fresh dill, chopped

  • 2 stalks celery, diced

  • 1/2 cup flat leaf parsley, chopped

  • 1/4 cup capers

  • 1/4 green onions (optional)

 

Instructions

  1. Place potatoes in a large pot and fill with cold water - there should be at least an inch of water covering the potatoes. Add in two hearty pinches of kosher salt to pot and bring to a boil. Once boiling, reduce heat to medium and continue to check potatoes for doneness - a knife should be able to pierce the potatoes easily, but the potatoes should not be falling apart. Remove from heat and drain at the first sign of being done - potatoes will continue to carry-over cook so don’t be afraid to remove them a little earlier than you think you should!

  2. In a large bowl combine the onion, oil, vinegars, mustard, salt, pepper and fresh dill. Whisk to combine and taste — if it needs more acidity add a splash more of red wine vinegar or a squeeze of lemon.

  3. Add diced celery to bowl and stir to combine.

  4. Set the vinaigrette to the side and begin to chop the potatoes into large, bitesized chunks. Depending on how big your potatoes are you might cut them into quarters or sixths. The key here is large pieces.

  5. Once all of your potatoes are cubed, add them to the bowl with the vinaigrette and gently stir to coat the potatoes. Add in the chopped parsley and capers, stir to combine. Taste for salt and add more if needed. Top with freshly cracked pepper and chopped green onion (if using). Serve room temperature or cold.

Makes 4-6 servings