Potato Salad With Dill Vinaigrette

There are many different versions of potato salad, found in most places around the world. American/Southern potato salad usually is made with a mayonnaise/mustard type sauce, Cilantro Lime Potato Salad. European versions, or at least German versions, tend to have more of a light vinaigrette, and the salads are often served warm or at least at room temperature.

I made a red potato salad with a dill vinaigrette to go with all of of our smoked meat the other day, More Tomatoes = More Sauce. I made something a little different because Peter said he wasn’t a big fan of traditional “American” potato salad. Besides, I love to vary and switch things up all the time. I never like serving the same old/same old all the time. 🙂

Red Potato Salad with Dill Vinaigrette

This is a simple, basic potato salad with a simple vinaigrette. It has a light dill-mustard flavor that goes down nice and smooth.

1 1/2-2 lbs red potatoes, quartered

1-1 1/2 tsp Dijon mustard

1/2 cup olive oil

1/3 up white balsamic, apple cider vinegar or Prosecco vinegar – I used Prosecco

salt & fresh ground pepper to taste

1/4 cup green onions, sliced

3-4 sprigs of fresh dill removed from the stems and chopped

Cook the potatoes until they are done. I usually boil them for about 12 minutes, then let them cool a bit. But for this salad, you want the potatoes to still be warm. This version of potato salad is supposed to be served warm or room temperature. Add the green onions.

Combine all the rest of the ingredients together to make your dressing, and use just enough to lightly coat the potatoes and green onions. Toss everything together and serve. Easy-peasy and delicious.

This is a lighter, healthier version of potato salad for anyone who is trying to curb the calories a bit. It goes well with anything you want to serve it next to. Its light flavor will compliment just about everything. Enjoy.

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.