Dill Potato Salad
This fresh dill potato salad recipe has big flavor with no mayo, tossed in olive oil, vinegar, capers, and garden herbs. It’s the potato salad I bring to every summer cookout and picnic!
- Prep
- 5 min
- Cook
- 30 min
- Total
- 35 min
- Yield
- 8
Ingredients 10
- 3 pounds baby yellow potatoes
- ¼ cup minced shallot (about 1 large)
- ¼ cup fresh dill, minced
- 2 tablespoons fresh parsley
- 3 green onions, optional
- ¼ cup white wine vinegar
- 1 teaspoon kosher salt
- ¼ cup capers, drained
- 2 tablespoons olive oil
- Fresh ground pepper
Method 4
- 01
Fill a large pot with cold water and add 1 tablespoon kosher salt . Add the whole potatoes and bring to a boil. When it comes to a boil, boil for about 5 to 8 minutes, depending on the size. Cook until fork tender (taste test to check).
- 02
Mince the shallot. Finely chop the dill and parsley. Thinly slice the green onions , if using.
- 03
When the potatoes are done, drain them. When they are cool enough to handle, slice them into bite sized pieces. Place the potatoes in a bowl and gently mix in the minced shallot, white wine vinegar, kosher salt , and ½ cup warm water. Let stand for 5 minutes, gently stirring occasionally. The potatoes will absorb the water as they stand.
- 04
Add the dill, parsley, green onions, drained capers, olive oil, and a few grinds black pepper. Taste and add additional salt if necessary (I usually add ¼ teaspoon more). Serve warm or room temperature. Stores up to 4 days refrigerated.
Provenance
- recipe-clones/acouplecooks-data
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