Potato Salad With Vinaigrette

Name: Potato Salad With Vinaigrette
Total time: 30 min
Yield: 6 serving(s)
Ingredients: 2 lb. baby yellow potatoes; Kosher salt and pepper; 1/2 medium red onion, finely chopped; 3 tbsp. white wine vinegar; 3 tbsp. olive oil; 1 tsp. Dijon mustard; 1/2 c. frozen peas, thawed; 1/4 c. fresh dill, roughly chopped

No mayo here!

By Kate MerkerPublished: Feb 11, 2021

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Mike Garten

Yields:

6 serving(s)

Total Time:

30 mins

Ditch the heavy dressing and opt for a zippy red onion vinaigrette for this fresh spring side, loaded with green peas and dill.

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Ingredients

2 lb. baby yellow potatoes
Kosher salt and pepper
1/2 medium red onion, finely chopped
3 Tbsp. white wine vinegar
3 Tbsp. olive oil
1 tsp. Dijon mustard
1/2 cup frozen peas, thawed
1/4 cup fresh dill, roughly chopped

Directions

1. Step 1Place potatoes in medium pot and cover with cold water. Bring to a boil, add ½ tablespoon salt, reduce heat and simmer until just tender, 12 to 15 minutes.
2. Step 2Meanwhile, toss onion with vinegar and ½ teaspoon each salt and pepper and let sit, tossing occasionally.
3. Step 3Drain potatoes and run under cold water to cool. Drain well and pat dry, then halve any that are large.
4. Step 4Whisk oil and mustard into vinegar mixture. Add potatoes and toss to coat. Fold in peas and dill.