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Light Potato Salad

A refreshing summer potato salad with tangy herb dressing that's lighter than traditional mayo-heavy versions, perfect for hot days and gatherings.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 6
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 2 pounds small red potatoes, quartered
  • 1/4 cup olive oil
  • 3 tablespoons white wine vinegar
  • 2 tablespoons Dijon mustard
  • 1/4 cup fresh dill, chopped
  • 3 green onions, sliced thin
  • 1/2 cup celery, diced
  • Salt and black pepper to taste
  • 1/4 cup fresh parsley, chopped

Method
 

  1. Place quartered red potatoes in a large pot and cover with cold, salted water by about 2 inches. Bring to a gentle boil over medium-high heat, then reduce to maintain a steady simmer. Cook for 12-15 minutes until fork-tender but not mushy.
  2. While potatoes cook, whisk together olive oil, white wine vinegar, and Dijon mustard in a large mixing bowl. Season with salt and pepper, then taste and adjust.
  3. Drain potatoes thoroughly and let them cool for just 2-3 minutes. Gently fold the still-warm potatoes into the dressing, being careful not to break them apart.
  4. Fold in diced celery, sliced green onions, and fresh dill after the potatoes have cooled slightly.
  5. Taste and adjust seasoning with additional salt, pepper, or vinegar as needed. Sprinkle fresh parsley over top before serving. Can be served immediately warm or chilled for later.

Notes

This salad tastes better after chilling for 2-4 hours, making it perfect for meal prep. Add warm potatoes to dressing for better flavor absorption. Don't overcook potatoes or they'll fall apart. Store covered in refrigerator for up to 4 days - flavors improve after first day. Don't freeze due to potato texture changes.