Potato Salad
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
This potato salad is fresh and light with bright, simple ingredients to please mayo-lovers and mayo-haters alike!
Course:
Appetizer, Salad, Side Dish
Cuisine:
American
Ingredients
- 24 oz baby purple potatoes
- 1/2 cup radishes thinly sliced
- 1 large shallot thinly sliced
- 1 stalk celery thinly sliced
- 2 Tbs apple cider vinegar
- 1 Tbs dijon mustard
- 1 tsp salt
- 2 Tbs raw honey
- 2 Tbs fresh dill chopped
- 2 Tbs olive oil
Instructions
-
In a large pot, boil potatoes for 15 minutes, or until soft when punctured with a fork
-
Preheat oven to 425F
-
While potatoes are boiling, whisk together apple cider vinegar, musted, salt, honey, dill, and olive oil
-
Drain potatoes and pat dry with a paper towel
-
Transfer to a large baking dish, slice potatoes into halves, and lightly drizzle with additional olive oil or butter
-
Bake for an additional 12-15 minutes for little added crunch
-
Combine potatoes, radishes, shallots, celery, and dressing into a large bowl
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Gently stir until all ingredients are properly coated in the dressing
-
Enjoy warm, or refrigerate to be consumed cold