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New Potato Salad
Serves 4 to 6
This could be the lightest, freshest-tasting potato salad of the summer. At the farmer's market, look for the newly dug potatoes which are usually the sweetest tasting ones. You want "boiling potatoes" (as opposed to bakers) with names like Yellow Finn, German Fingerling, Yukon Gold, Rose Finn Apple, Ruby Crescent, Butterfinger, White Rose, Desiree, Red Norland, or Red Bliss.
Cook to Cook: Make this first, so it has time to mellow. The salad keeps several days in the refrigerator.
- 2-3 pounds potatoes
- 1/2 medium onion, cut into 1/4-inch dice
- 1 clove garlic, minced
- 4 to 5 tablespoons cider, or white wine vinegar, more as needed
- 1/2 teaspoon sugar
- salt and freshly ground black pepper
- 1 to 2 tablespoons coarse, dark mustard
- 2 tablespoons extra-virgin olive oil
- 1/2 cup snipped fresh dill leaves (snip with a scissor)
- 1/2 cup mayonnaise, or to taste
1. Scrub potatoes and simmer in water to cover until barely tender when pierced with a knife. Let simmer another 1 minute and drain. Run cold water over them for a minute. Then peel while warm. Dice into bite-size pieces and place in a bowl with seasonings.
2. While potatoes cook, stir together in a medium bowl the onion, 4 tablespoons vinegar, garlic, sugar, salt, and pepper. Let stand. Add potatoes, turning gently to coat. Let stand 30 minutes. Fold in the oil, mustard, dill, and mayonnaise. Chill.
3. Taste for tartness and seasoning just before serving. Garnish with fresh dill sprigs.
June's Sunday Suppers Menu
Lynne's Menu Introduction
New Potato Salad
Green and Red Pea Toss
Flash-Roasted Salmon
Strawberries in Raspberry Sauce
Sunday Supper Home | Recipe Box | Share recipes in Food Talk
©2000 Lynne Rossetto Kasper. The Splendid Table™ and Lynne's Sunday Suppers™ are trademarks owned by Lynne Rossetto Kasper. All rights are reserved.
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