Ever wondered how to make the best potato salad from scratch? It’s easier than you think! This recipe has all the traditional tastes you love, like garlic and paprika. But, we’ve added a special twist - the fresh, cool flavour of dill and zesty Dijon mustard. This summer salad will have them coming back for seconds.
10 minutes cooling time
For the sweet dill vinaigrette dressing:
- ⅓ cup + 1 tbsp (98 ml) apple cider vinegar ⅓ cup + 1 tbsp (98 ml) apple cider vinegar
- ¼ cup (54 g) Redpath® Golden Yellow Sugar, packed ¼ cup (54 g) Redpath® Golden Yellow Sugar, packed
- 4 tbsp (10 g) fresh dill, roughly chopped or 4 tsp (4g) dried dill 4 tbsp (10 g) fresh dill, roughly chopped or 4 tsp (4g) dried dill
- 1 tbsp (15 ml) Dijon or grainy mustard 1 tbsp (15 ml) Dijon or grainy mustard
- 2 tsp (2 pcs / 6 g) garlic, minced 2 tsp (2 pcs / 6 g) garlic, minced
- 2 tsp (12 g) salt 2 tsp (12 g) salt
- ½ tsp (1 g) black pepper, preferably freshly ground ½ tsp (1 g) black pepper, preferably freshly ground
- ¼ tsp (1 g) smoked paprika ¼ tsp (1 g) smoked paprika
- ⅔ cup (167 ml) extra-virgin olive oil ⅔ cup (167 ml) extra-virgin olive oil
For the salad:
- 2½ lbs (1135 g) new potatoes, sliced into thick discs (If potatoes are small, cut lengthwise in half. Otherwise cut lengthwise into thirds.) 2½ lbs (1135 g) new potatoes, sliced into thick discs (If potatoes are small, cut lengthwise in half. Otherwise cut lengthwise into thirds.)
- 5 cups (1250 ml) cold water 5 cups (1250 ml) cold water
- 3 tbsp (45 ml) apple cider vinegar, divided 3 tbsp (45 ml) apple cider vinegar, divided
- 2 tbsp (36 g) salt 2 tbsp (36 g) salt
- ½ cup (38 g) green onions (and/or chives), thinly sliced ½ cup (38 g) green onions (and/or chives), thinly sliced
In a medium bowl whisk together apple cider vinegar and the Redpath® Golden Yellow Sugar until thoroughly combined. Whisk in the fresh or dried dill, mustard, minced garlic, salt, black pepper, and smoked paprika until mixture is homogeneous. Slowly drizzle in the olive oil while continually whisking. The vinaigrette should be emulsified.
In a large pot, add the sliced new potatoes, cold water, 4 tsp (20 ml) of the apple cider vinegar, and the salt. Place onto high heat and bring to a boil while stirring to dissolve the salt. Reduce heat to medium and simmer until potatoes are tender; approximately 15 minutes.
Drain the potatoes, spread on a baking sheet, and immediately sprinkle and toss the remaining 5 teaspoons (25 ml) of vinegar with the potatoes. Cool slightly (potatoes should still be warm); 10 minutes.
Whisk and transfer ½ cup (125 ml) of the vinaigrette dressing into a large serving bowl. Add in the warm potatoes. Sprinkle in the sliced green onions. With clean hands or salad servers, toss potatoes until thoroughly dressed with the vinaigrette and green onions.
If desired, garnish with sprigs of fresh dill, green onions, or chives.
Serve warm, at room temperature, or chilled. Any leftovers can be kept in an airtight container in the fridge for up to 5 days.
*White distilled vinegar, or white wine vinegar can be used in place of the apple cider vinegar.
*Potatoes are done when a paring knife can easily pierce the potato but they don’t fall apart.
*½ cup of diced red onion can be added to the salad for more “bite.”
*Store leftover vinaigrette in the fridge in an airtight container for up to 2 weeks.
*Use any seasonal vegetables in place of all or some of the new potatoes (eg. cucumbers, green beans, fresh peas, fresh corn) for a summer salad.
*To keep vinaigrette in its emulsified state longer, use an immersion blender to blend the ingredients together. If using fresh dill, add it in after dressing has emulsified when using this method.
*The vinaigrette can also be made in a Mason jar. Combine the ingredients in a large Mason jar or any container with a tight-fitting lid. Shake vigorously until emulsified.