New Potato Salad With Dill
- Total Time
- 2 hours
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds new potatoes of uniform size, scrubbed
- Salt and freshly ground black pepper
- ⅓cup white wine vinegar
- ⅔cup extra-virgin olive oil
- ½tablespoon Dijon mustard
- ¼cup finely chopped scallions
- 2tablespoons minced fresh dill
Nutritional analysis per serving (6 servings)
335 calories; 24 grams fat; 3 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 3 grams polyunsaturated fat; 27 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 3 grams protein; 453 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the potatoes in a saucepan, cover with cold water, bring to a boil, cover and reduce the heat to low. Cook until the potatoes are just tender, about 20 minutes. Drain and quarter the potatoes, taking care to keep the skins on.
- Step 2
Place the potatoes in a bowl, season lightly with salt and pepper and gently toss with two tablespoons of the vinegar and one tablespoon of the oil. Set aside until cool.
- Step 3
Mix the remaining vinegar with the mustard until well blended. Beat in the oil. Pour over the cooled potatoes and gently mix. Add the scallions and dill, season to taste with salt and pepper and serve.
Private Notes
Comments
Please check this recipe! Compared to similar recipes, this recipe has more than 2X the oil and vinegar, and would have the potatoes swimming in sauce. I halved the sauce which made a very tasty dish.
I mixed the dill, scallions and potatoes. Then put together the dressing the separately - so guests could add as much dressing as they'd like. I also used grapeseed oil instead which worked just fine. This was a big hit at a camping trip.
I know it seems like a huge amount of dressing, but once left in the fridge for half an hour it melds together to make a really lovely potato salad. My new fave potato salad recipe, right alongside Melissa Clark’s lemon and mint one.
Fantastic recipe! This is always a hit. One procedural change which simplifies the prep is to cut the potatoes BEFORE cooking them. As long as you watch that they don't overcook and drain just as they become fork tender, the skins will stay intact. This saves a huge headache of waiting for the potatoes to cool enough to handle. Besides, you want to add the 3 tablespoons of vinegar and 1 tablespoon of oil while the potatoes are warm. It aids in absorbing the flavors.
I have tried many potato salad recipes, this one is my families favorite. Tastes like the one your mom made. I used dried dill about 1/3 of fresh and it was great.
The dressing quantity fit the dish better after cutting the potatoes into smaller pieces. The potatoes cooked for 20 minutes and quartered were crunchy and difficult to eat while conversing at a picnic. Cutting the potatoes smaller and pouring the entire dressing quantity over the potatoes made and dish more popular.
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