HERBY POTATO SALAD
Credit goes to: experience!
We love this bright and herby potato salad and often make it for lunch/leftovers to have in the fridge. I also adore classic potato salad with mayo but I think for a summer cold salad lunch set up, this one works very well!
| Prep Time | Cook Time | Serves |
|---|---|---|
| 10 minutes | 30 minutes | 4-6 |
Ingredients
2 pounds boiling potatoes, scrubbed
1 bunch of scallions, trimmed and cut into thin slices including some of the green bits
1/2 cup minced celery, including some leaves
Handful of chopped dill
2 tablespoons grainy mustard
1/3 cup red wine vinegar
1/3 cup lovely olive oil
Hefty handful flakey sea salt and pepper to taste
Optional capers
Directions
1.
Cut the potatoes in half if they are large and put them in a pot with lightly salted water. Cover by a few inches, boil lightly uncovered for about 15 minutes until just tender (sticking a fork in them is easy but they aren’t yet crumbling apart).
2.
Chop scallions/dill. Let drained potatoes cool.
3.
Whisk together olive oil and vinegar, pour over potatoes and add chopped scallions, handful of dill, salt and pepper to taste and if you’d like, capers!
4.
Enjoy!