Ingredients
Scale
- 2 lb small yellow potatoes (Yukon Gold recommended)
- 1 pinch sea salt
- 1 pinch black pepper
- 1 tbsp apple cider vinegar
- 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 tbsp apple cider vinegar
- 1 cup chopped green onions
Instructions
- Rinse and scrub the potatoes, then slice into 1/4-inch pieces. Boil in salted water for 10-15 minutes until tender. Drain, rinse with cool water, and season with salt, pepper, and apple cider vinegar.
- Whisk together mustard, garlic, salt, pepper, red wine vinegar, and apple cider vinegar. Slowly add olive oil while whisking. Stir in dill.
- Pour the dressing over the potatoes. Toss with green onions and parsley. Adjust seasoning if needed.
- Serve warm, chilled, or at room temperature. Store leftovers in the fridge for up to 4 days.
Notes
- Yukon Gold potatoes work best for a creamy texture.
- Adjust mustard, vinegar, or herbs to taste.
- Let the salad sit before serving to absorb more flavor.
- Not suitable for freezing.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg