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Dill potato salad

Dill Potato Salad


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  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 8 1x

Description

This tasty dill potato salad is just like Grandma’s: it’s bursting with fresh herbs and flavored with olive oil and vinegar. 


Scale

Ingredients

  • 3 pounds baby yellow potatoes
  • 1/4 cup minced shallot (about 1 large)
  • 1/4 cup fresh dill, minced
  • 2 tablespoons fresh parsley
  • 3 scallions or 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

Instructions

  1. 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).
  2. Mince the shallot. Finely chop the dill and parsley. Thinly slice the scallions, if using.
  3. 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.
  4. Add the dill, parsley, 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.

Notes

Inspired by The Way to Cook by Julia Child

  • Category: Salad
  • Method: Stovetop
  • Cuisine: American

Keywords: Dill potato salad, Vinegar potato salad