Description
Simple and flavorful potato salad marinated in a tangy dressing. Perfect for picnics or a quick side dish.
Ingredients
Scale
- 2 pounds small potatoes, such as red or Yukon Gold
- 1/2 cup olive oil
- 1/4 cup apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon dried dill
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
Instructions
- Wash and quarter the potatoes.
- Place potatoes in a large pot and cover with cold water. Add a generous pinch of salt.
- Bring water to a boil and cook potatoes until tender, about 15-20 minutes. Do not overcook.
- Drain the potatoes and let them cool slightly.
- In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, dill, garlic powder, salt, and pepper.
- Pour the dressing over the warm potatoes and gently toss to coat.
- Let the potato salad marinate for at least 30 minutes before serving. For best results, marinate for a few hours in the refrigerator.
Notes
- You can add chopped celery, red onion, or fresh herbs for extra flavor and texture.
- Adjust the amount of dressing to your preference.
- This salad can be served warm or cold.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling and Marinating
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg