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|
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
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).
Chop scallions/dill. Let drained potatoes cool.
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!