This is not your Grandmother’s potato salad. Making this dish with a dill, mustard vinaigrette instead of mayonnaise or sour cream not only lightens this dish dramatically, but you won’t have to worry about it spoiling in the hot sun.
4 cups, red bliss, white, sweet or
½ cup celery, diced
½ cup, scallion, finely sliced
¼ cup, fresh dill, finely chopped
Place cut potatoes in a large pot, cover with cold water and add 1 tsp. of sea salt. Bring potatoes to a boil, reduce heat and simmer 15-20 minutes or until fork-tender. Drain gently, place in a large bowl.
1 Tbsp. cup apple cider or brown rice vinegar
6 Tbsps. olive oil
2 Tbsps. Dijon mustard or natural mustard
1 tsp. sea salt
½ tsp. dried dill
¼ tsp. black pepper
Combine all the ingredients together, except the olive oil, then whisk the olive oil into the vinegar mixture until the dressing is creamy.
How to Combine the Potato Salad:
Pour half the dressing onto the warm potatoes and gently mix the salad. Add the celery, scallion and fresh dill and stir gently. Then add the rest of the dressing. Gently mix together. You actually can serve this potato salad at room temperature. But if you prefer it chilled, chill at least ½ hour prior to serving.
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