New Potato Salad


  • Prep Time15 mins
  • Total Time30 mins
  • Makes8 servings
New Potato Salad

(Photo: Erik Putz; Produced by: Sun Ngo; Food styling: Ashley Denton; Prop styling: Madeleine Johari)

One of the mouth-watering recipes in our ultimate East Coast seafood boil guide. A classic vinaigrette, green peas and dill, and leafy greens make this the freshest potato salad around.


  • 680 g new or baby potatoes

  • 1/4 cup white wine vinegar

  • 2 tbsp Dijon mustard

  • 2 tsp granulated sugar

  • 1 tsp salt

  • 1/2 cup olive oil

  • 1/4 cup finely chopped fresh dill

  • 1 142-g package spring mix

  • 2 cups fresh or frozen green peas


  • Place potatoes in a large pot of water set over medium-high. Boil until fork-tender, 10 to 12 min. Drain and rinse under cold water. When cool enough to handle, cut in half.

  • Whisk vinegar with Dijon, sugar and salt in a large bowl. Whisk in oil, then dill. Season with pepper.

  • Add potatoes, spring mix and peas to dressing. Toss to coat.