Prep 40 mins
Cook 20 mins
This is not your typical mayonnaise-dressed potato salad (which I happen to be quite fond of). This is a more sophisticated side dish for your barbecue or cookout, when it is a special occasion or company is coming.
- 3 lbs tiny new potatoes, scrubbed
- 1⁄3 cup red wine vinegar
- 2 tablespoons mild grainy mustard
- salt & freshly ground black pepper, to taste
- 1⁄2 cup sliced scallion (white and light green parts)
- 2 celery ribs, diced
- 1 small red bell pepper, diced
- 3 tablespoons capers, drained
- 1⁄4 cup chopped fresh dill
- 1⁄4 cup chopped fresh parsley
- 1⁄3 cup olive oil
- Steam potatoes covered over boiling water (or cook in boiling water to cover) until tender but not mushy, 15-20 minutes. Transfer to cutting board and let stand until cool enough to handle. Cut into large chunks and place in large mixing bowl.
- Mix vinegar and mustard, add to warm potatoes, and toss gently to coat. Season with salt and pepper to taste. Cover with plastic wrap and let stand at room temperature to marinate at least 30 minutes.
- Add scallions, celery, bell pepper, capers, dill, and all but 1 T. parsley to potatoes. Toss gently to combine. Pour oil over salad and toss again. Taste and adjust seasonings.
- Spoon salad into serving bowl and sprinkle with remaining 1 T. parsley. Serve at room temperature.
I really really liked this potato salad. I'm not a fan of the creamy-mayo style so I was really looking forward to trying it. The adults loved it, but the kids had mixed feelings. (Who cares, more for me!) One word of caution, the flavors are really strong and they will outdo more mild flavored dishes. Would be excellent with burgers and anything that is on the less sweet side. Thanks Jackie!