Description
This tangy red potato salad is a refreshing and flavorful side dish perfect for summer cookouts and picnics. Made with tender red potatoes tossed in a zesty mustard dressing and loaded with fresh herbs like celery, scallions, chives, and dill, it offers a vibrant taste and texture. The salad keeps well in the refrigerator for up to 4 days, with flavors intensifying over time, making it an ideal make-ahead recipe.
Ingredients
Potatoes
- 2 pounds red potatoes, cut into 1½-inch chunks
Dressing
- ⅓ cup extra-virgin olive oil
- 2 tablespoons grainy Dijon mustard
- 1 tablespoon fresh lemon juice, plus more to taste
- 1 tablespoon mayonnaise
- 1 tablespoon white wine vinegar
- 3 garlic cloves, grated
- 1 teaspoon sea salt, plus more for cooking the potatoes
- Freshly ground black pepper, to taste
Vegetables and Herbs
- 4 celery stalks, chopped
- 3 scallions, chopped
- ¼ cup chopped fresh chives, plus more for garnish
- ¼ cup chopped fresh dill
Instructions
- Cook the Potatoes: Place the red potatoes in a large pot and cover with cold water by 1 inch. Stir in 2 tablespoons of salt into the water. Bring the pot to a boil over high heat, then reduce heat and simmer for 5 to 10 minutes until the potatoes are fork-tender. Drain and let them cool slightly.
- Prepare the Dressing: In a medium bowl, whisk together the extra-virgin olive oil, grainy Dijon mustard, fresh lemon juice, mayonnaise, white wine vinegar, grated garlic, 1 teaspoon sea salt, and freshly ground black pepper until the dressing is well combined and smooth.
- Toss and Combine: Transfer the slightly cooled potatoes into a large bowl and pour the dressing over them. Stir gently to coat all the potatoes evenly. Add chopped celery, scallions, fresh chives, and dill, then stir again to combine all ingredients thoroughly.
- Chill and Marinate: Cover the potato salad and refrigerate for at least 1 hour to allow the flavors to meld and develop.
- Serve: Before serving, taste the potato salad and adjust seasoning by adding more lemon juice or salt if desired. Garnish with additional fresh chives for a pop of color and flavor, then serve chilled.
Notes
- This potato salad tastes even better the next day after the flavors have had time to meld.
- Use firm red potatoes for best texture and flavor.
- You can adjust the amount of lemon juice and mustard to suit your taste preferences.
- Store the salad tightly covered in the refrigerator for up to 4 days.
- If you prefer, substitute mayonnaise with a vegan alternative to make the dish vegan friendly.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
