Potato Salad
This vibrant and refreshing potato salad combines bite-sized pieces of perfectly boiled potatoes with a medley of herbs and a light vinaigrette dressing, creating a delightful balance of flavors and textures that is both satisfying and nutritious.
Prep time: 10 minutesCook time: 15 minutesServes: 6
Ingredients
2 lbs russet potatoes
1/4 cup red onion, finely chopped
1/4 cup fresh parsley, chopped
1/4 cup fresh dill, chopped
1/4 cup olive oil
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
Salt and pepper to taste
Instructions
1. Peel the potatoes and cut them into bite-sized pieces.
2. Place the potatoes in a large pot of salted water and bring to a boil.
3. Cook the potatoes for about 10-15 minutes until fork-tender.
4. Drain the potatoes and let them cool slightly.
5. In a large bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, salt, and pepper to make the vinaigrette.
6. Add the slightly cooled potatoes, red onion, parsley, and dill to the bowl.
7. Gently toss the ingredients together to coat them evenly with the vinaigrette.
8. Refrigerate for at least 1 hour before serving to allow the flavors to meld.
Storage
Store in an airtight container in the refrigerator for up to 3 days.
Reheating
Enjoy cold or bring to room temperature before serving. Do not reheat to maintain texture.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
