This is not your grandmother’s potato salad. Using a dill, mustard vinaigrette instead of mayonnaise or sour cream not only lightens this dish dramatically, but you won’t have to worry about this healthy potato salad spoiling as quickly in the hot sun.
- 2 lbs. of red bliss, white, sweet or Yukon Gold potatoes, cut into bite-size chunks
- 3/4 cup celery, diced
- 1/2 cup, scallion, finely sliced
- 1/4 cup, fresh dill, finely chopped
- Sea salt (optional)
Place cut potatoes in a large pot, cover with cold water and bring to a boil. (If you cook your potatoes with salt, this is the time to add it.) Reduce heat and simmer 15-20 minutes or until fork-tender. Drain and place in a large bowl.
- 1 Tbsp. apple cider or brown rice vinegar
- 6 Tbsps. olive oil
- 2 Tbsps. Dijon mustard or natural mustard
- 1 tsp. sea salt
- 1/2 tsp. dried dill
- 1/4 tsp. black pepper
Combine the ingredients, except olive oil. Whisk olive oil into the vinegar mixture until the dressing is creamy.
How to combine the Potato Salad:
Pour half the dressing onto the warm potatoes and gently mix the salad. Add celery, scallion and fresh dill. Stir gently. Add rest of the dressing. Gently mix together. You can serve this potato salad at room temperature. If you prefer it chilled, chill at least a half hour prior to serving.