Description
A vibrant summer side dish featuring tender heirloom red potatoes tossed in a bright citrus-and-mustard dressing. Perfect for cookouts, picnics, or family meals, this no-fuss salad balances tangy, herbal, and creamy elements for a perfectly refreshing flavor.
Ingredients
2.5 pounds red potatoes, unpeeled
2 cups cold water
1/2 cup olive oil
1/4 cup Dijon mustard
2 tablespoons fresh lemon juice
1 clove garlic, minced
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh dill
1 teaspoon coarse sea salt
1/2 teaspoon black pepper
Instructions
Bring potatoes and cold water to a boil in a large pot. Reduce heat and simmer until potatoes are tender but still firm, about 15 minutes.
Meanwhile, whisk together olive oil, Dijon mustard, lemon juice, minced garlic, parsley, dill, sea salt, and black pepper in another bowl.
Drain potatoes and return to the cooking pot. While still warm, pour dressing over potatoes, using tongs to toss until fully coated (the warmth helps the potatoes absorb flavor).
Cool completely, then refrigerate for at least 1 hour before serving. Garnish with extra herbs before serving.
Notes
For best flavor, let salad sit in refrigerator overnight.
Use the same cooking pot for dressing to enhance flavor absorption.
Optional additions: sweet pickled onions for a sports party twist, or fleur de sel and edible flowers for a refined presentation.
Store in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 1.5g
- Sodium: 900mg
- Fat: 18.5g
- Saturated Fat: 3g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg