New Potato Salad
1
- Prep Time15 min
- Total Time30 min
- Makes8 servings
(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.
Ingredients
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
Instructions
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.
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