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Red Potato Salad

Name: Red Potato Salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Ingredients: 2 pounds red potatoes (5 large or 10 medium), cut into 3/4-inch chunks; 2 tablespoons apple cider vinegar; 1 tablespoon plus 1/2 teaspoon kosher salt, divided, plus more as needed; 2 medium stalks celery, halved lengthwise and thinly sliced crosswise (about 1 cup); 3 medium scallions, thinly sliced (about 1/3 cup); 3 tablespoons dill pickle relish or finely chopped dill pickle spears (1 1/2 spears); 2 tablespoons finely chopped fresh parsley leaves (about 10 sprigs); 2 tablespoons finely chopped fresh dill fronds (about 1/2 small bunch) (sub chives); 1/2 cup mayonnaise; 1 tablespoon Dijon mustard; 1/4 teaspoon freshly ground black pepper, plus more as needed

6 servings

porciones

15 minutes

tiempo activo

40 minutes

tiempo total

Comenzar a Cocinar

Ingredientes

2 pounds red potatoes (5 large or 10 medium), cut into 3/4-inch chunks

2 tablespoons apple cider vinegar

1 tablespoon plus 1/2 teaspoon kosher salt, divided, plus more as needed

2 medium stalks celery, halved lengthwise and thinly sliced crosswise (about 1 cup)

3 medium scallions, thinly sliced (about 1/3 cup)

3 tablespoons dill pickle relish or finely chopped dill pickle spears (1 1/2 spears)

2 tablespoons finely chopped fresh parsley leaves (about 10 sprigs)

2 tablespoons finely chopped fresh dill fronds (about 1/2 small bunch) (sub chives)

1/2 cup mayonnaise

1 tablespoon Dijon mustard

1/4 teaspoon freshly ground black pepper, plus more as needed

Instrucciones

Step 1

Place 2 pounds chopped red potatoes in a large saucepan and add enough cold water to cover the potatoes by about 1 inch. Add 2 tablespoons apple cider vinegar and 1 tablespoon of the kosher salt, and bring to a boil over high heat. Reduce the heat to maintain a gentle simmer, and cook until the potatoes are fork-tender, about 10 minutes. Meanwhile, make the dressing.

Step 2

Stir 2 thinly sliced medium celery stalks, 3 thinly sliced medium scallions, 3 tablespoons dill pickle relish, 2 tablespoons finely chopped fresh parsley leaves, 2 tablespoons finely chopped fresh dill fronds, 1/2 cup mayonnaise, 1 tablespoon Dijon mustard, the remaining 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper together in a large bowl. Refrigerate until ready to use.

Step 3

Drain the potatoes well. Transfer to a rimmed baking sheet and spread into a single layer. Let cool to room temperature, about 15 minutes.

Step 4

Add the potatoes to the bowl of dressing and gently fold together until combined. Cover and refrigerate for at least 1 hour or up to 1 day before serving. Gently stir again, then taste and season with more kosher salt and black pepper as needed.

Recipe Notes

Nutrición

Tamaño de la Porción

Serves 6

Calorías

256 cal

Grasa Total

15.2 g

Grasa Saturada

2.3 g

Grasa No Saturada

0.0 g

Grasa Trans

Colesterol

0 mg

Sodio

487.9 mg

Carbohidratos Totales

28.0 g

Fibra Dietética

3.3 g

Azúcares Totales

4.5 g

Proteína