Name: Red Potato Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 2 pounds red potatoes (cut into 1½-inch chunks); ⅓ cup extra-virgin olive oil; 2 tablespoons grainy Dijon mustard; 1 tablespoon fresh lemon juice (plus more to taste); 1 tablespoon mayonnaise; 1 tablespoon white wine vinegar; 3 garlic cloves (grated); 1 teaspoon sea salt (plus more for cooking the potatoes); Freshly ground black pepper; 4 celery stalks (chopped); 3 scallions (chopped); ¼ cup chopped fresh chives (plus more for garnish); ¼ cup chopped fresh dill

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.

30 min total 15 min prep 15 min cook 6

Instructions

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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.
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.