Potato: New Potato Dill Salad
by Lishka DeVoss

YIELD 4 servings

INGREDIENTS

2 pounds new potatoes of uniform size, scrubbed
2 tbsp white wine vinegar
1 tbsp extra-virgin olive oil
1/4 cup finely chopped scallions
2 tbsp minced fresh dill
Salt and freshly ground black pepper

DRESSING (whisked together):
3 tbsp and 1/4 tsp white wine vinegar
1/3 cup and 4 tbsp extra-virgin olive oil
1/2 to 3/4 tbsp Dijon mustard

PREPARATION

1. Place potatoes in cold water and bring to a boil, then cover and reduce heat to low. Cook until just tender — about 20 minutes. Drain and cut into large chunks, removing most of the skins.

2. Season lightly with salt and pepper and gently toss with vinegar and oil. Set aside until cool.

3. Pour DRESSING over the cooled potatoes and gently mix. Add scallions and dill, season to taste with salt and pepper and serve.

Updated 2025-07-16

return to top