Red Potato Salad
Serves 6
Tossed in a tangy mustard dressing and packed with fresh herbs, this red potato salad is a perfect side dish for summer cookouts and picnics. It keeps well in the refrigerator for up to 4 days (and I think the flavor improves as it sits!), so it's a great recipe to make ahead.
Ingredients
- 2 pounds red potatoes, cut into 1½-inch chunks
- 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
- 4 celery stalks, chopped
- 3 scallions, chopped
- ¼ cup chopped fresh chives, plus more for garnish
- ¼ cup chopped fresh dill
Instructions
- Place the potatoes in a large pot and cover with cold water by 1 inch. Stir 2 tablespoons salt into the cooking water. Bring to a boil over high heat, then reduce the heat and simmer for 5 to 10 minutes, or until fork-tender. Drain and allow to cool slightly.
- In a medium bowl, whisk together the olive oil, mustard, lemon juice, mayo, vinegar, garlic, salt, and several grinds of pepper.
- Transfer the potatoes to a large bowl and pour in the dressing. Stir to coat, then add the celery, scallions, chives, and dill and stir to combine. Cover and refrigerate for at least 1 hour to allow the flavors to meld.
- When ready to serve, season the salad to taste, adding more lemon juice, if desired. Garnish with more chives and serve.