This tasty dill potato salad is just like Grandma’s: it’s bursting with fresh herbs and flavored with olive oil and vinegar.
- 3 pounds baby yellow potatoes
- 1/4 cup minced shallot (about 1 large)
- 1/4 cup fresh dill, minced
- 2 tablespoons fresh parsley
- 3 green onions, optional
- 1/4 cup white wine vinegar
- 1 teaspoon kosher salt
- 1/4 cup capers, drained
- 2 tablespoons olive oil
- Fresh ground pepper
- Fill a large pot with cold water and add 1 tablespoon kosher salt. Add the whole potatoes and bring to a boil. When it comes to a boil, boil for about 5 to 8 minutes, depending on the size. Cook until fork tender (taste test to check).
- Mince the shallot. Finely chop the dill and parsley. Thinly slice the green onions, if using.
- When the potatoes are done, drain them. When they are cool enough to handle, slice them into bite sized pieces. Place the potatoes in a bowl and gently mix in the minced shallot, white wine vinegar, kosher salt, and 1/2 cup warm water. Let stand for 5 minutes, gently stirring occasionally. The potatoes will absorb the water as they stand.
- Add the dill, parsley, green onions, drained capers, olive oil, and a few grinds black pepper. Taste and add additional salt if necessary (we added 1/4 teaspoon more). Serve warm or room temperature.
Inspired by The Way to Cook by Julia Child
- Category: Salad
- Method: Stovetop
- Cuisine: American
Keywords: Dill potato salad, Vinegar potato salad