Tangy Potato Salad (Print Version)
# Ingredients:
→ Main Ingredients
01 -
3 tablespoons dill, finely chopped
02 -
3 tablespoons parsley, minced
03 -
1 shallot, diced (you can skip if you want)
04 -
1 1/2 pounds of cubed potatoes (peeled if you'd like)
05 -
1/4 cup diced cornichons or dill pickles (optional)
06 -
3 green onions, sliced into thin rounds
→ Dressing
07 -
2 tablespoons vinegar (red wine or sherry)
08 -
1 clove garlic, crushed or grated (optional)
09 -
1 tablespoon juice from pickles or cornichons (optional)
10 -
2 tablespoons olive oil
11 -
1 tablespoon each of grainy and dijon mustard
12 -
Salt and pepper—season as you like
# Instructions:
01 -
Fill a big pot with water, toss in the chunked potatoes, and a dash of salt. Bring it to a boil, then turn it down to a simmer until the pieces are soft enough, about 8–10 minutes. Drain the water and allow them to cool down.
02 -
Mix the cooled potatoes with the parsley, dill, green onions, shallot, and pickles. Stir everything together with the mix of oil, vinegar, mustards, garlic, pickle juice, salt, and pepper.
03 -
You can eat it right away or cover it and chill in the fridge for an hour or even overnight to let the flavors blend.
# Notes:
01 -
This no-mayo potato salad has a lighter vibe, perfect for picnics or cookouts.
02 -
Keep it in the fridge overnight to let the flavor really pop.