Ingredients
Scale
4 cups Yukon Gold potatoes, peeled and cubed
2 stalks red onion, grated
1/2 cup radishes, shaved
1/4 cup apple cider vinegar
1/4 cup olive oil
1 tbsp Dijon mustard
1 tbsp maple syrup
1/4 cup chopped dill (or 1 tsp dried dill)
Instructions
Boil peeled Yukon Gold potatoes in cold water until a knife slides through with slight resistance
Cool potatoes immediately with an ice-water bath
In a bowl, whisk together vinegar, olive oil, Dijon, maple syrup, and minced garlic
Combine cooled potatoes, onions, radishes, dill, and dressing
Notes
Substitute red onion with fennel; use whole grain mustard if preferred
Chill for at least 2 hours (max 5 hours) for best flavor
Portable in sealed containers
Shelf-stable version uses dried dill
- Prep Time: 25
- Cook Time: 8
- Category: Dinner
- Method: Boiling
- Cuisine: Mediterranean Fusion
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 12g
- Sodium: 800mg
- Fat: 13g
- Saturated Fat: 2g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg