Ingredients
3 large potatoes, peeled and diced (Russet or Yukon Gold preferred)
1 red onion, finely chopped
2 tablespoons white vinegar
1 teaspoon Dijon mustard
1 teaspoon granulated sugar
Black pepper, to taste
1 tablespoon chopped fresh dill (optional)
Instructions
Peel and dice the potatoes into 1-inch cubes, making sure they are consistently sized.
Bring a large pot of water to a boil. Add the potato cubes and cook for 8 minutes, or until just tender.
Drain the potatoes thoroughly. Immediately return to the pot and gently toss to rough up the edges.
In a large mixing bowl, add the cold potatoes and finely chopped red onion.
In a separate small bowl, whisk together the vinegar, Dijon mustard, sugar, and black pepper to make the dressing.
Pour the dressing over the potatoes and onions, stirring until all the potatoes are coated evenly.
Cover the bowl and refrigerate for at least 10 minutes before serving.
Notes
The salad benefits from chilling, as it enhances the flavors.
Add chopped herbs like parsley or dill for extra freshness.
Use apple cider vinegar for a milder flavor if preferred.
Sweet potatoes can be substituted for a smokier taste.
Store in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 20
- Cook Time: 10
- Category: Summer Desserts
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1.5 cups
- Calories: 185
- Sugar: 4g
- Sodium: 150mg
- Fat: 3g
- Saturated Fat: 0.5g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg