loveandlemons4.7
Red Potato Salad
Tossed in a tangy mustard dressing and packed with fresh herbs, this red potato salad is a perfect side dish for summer cookouts and picnics. It keeps well in the refrigerator for up to 4 days (and I think the flavor improves as it sits!), so it's a great recipe to make ahead.
👥 6 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 15 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
- ●whisk
📝 Preparation Steps
1
Place the potatoes in a large pot and cover with cold water by 1 inch. Stir 2 tablespoons salt into the cooking water. Bring to a boil over high heat, then reduce the heat and simmer for 5 to ⏱️ 10 minutes, or until fork-tender. Drain and allow to cool slightly.
2
In a medium bowl, whisk together the olive oil, mustard, lemon juice, mayo, vinegar, garlic, salt, and several grinds of pepper.
fresh lemon juice, plus more to taste1 tablespoon
3
Transfer the potatoes to a large bowl and pour in the dressing. Stir to coat, then add the celery, scallions, chives, and dill and stir to combine. Cover and refrigerate for at least ⏱️ 1 hour to allow the flavors to meld.
4
When ready to serve, season the salad to taste, adding more lemon juice, if desired. Garnish with more chives and serve.
fresh lemon juice, plus more to taste1 tablespoon
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