There’s something so satisfying about a classic potato salad, and this recipe is a true celebration of simple, fresh ingredients. We’re using beautiful red-skinned new potatoes, which aren’t a specific variety but rather any young, waxy potato harvested early. Their firm texture holds up perfectly after boiling, preventing a mushy salad. Plus, that gorgeous red skin adds a stunning pop of color and saves you the hassle of peeling! Tossed in a tangy, herb-infused vinaigrette while still warm, this salad is destined to become your new go-to for picnics, potlucks, and backyard barbecues.
Ingredients
• (Serves 6)
• For the Salad
• 3 lbs / 1.3 kg red-skinned new potatoes
• ¼ cup / 60 ml hot vegetable stock
• 3 scallions, thinly sliced
• For the Dill Vinaigrette
• ¼ cup / 60 ml red wine vinegar
• 1 tsp / 5 ml Dijon mustard
• ⅔ cup / 160 ml olive oil
• 1 tsp / 5 g salt
• Freshly ground black pepper, to taste
• 1 clove garlic, minced
• ¼ cup / 15 g coarsely chopped fresh dill
Instructions
1. Prep the Potatoes: Scrub the potatoes thoroughly with a vegetable brush. Leaving the skins on, cut them into uniform, bite-sized pieces to ensure even cooking.2. Boil the Potatoes: Place the potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook for about 20-25 minutes, or until they are fork-tender but not falling apart. Drain them well in a colander.3. Infuse with Flavor: Transfer the hot, drained potatoes to a large serving bowl. Immediately pour the hot vegetable stock over them and toss gently. The warm potatoes will absorb the stock for an incredible flavor boost. Add the sliced scallions and toss again.4. Make the Vinaigrette: In a small bowl or a jar with a tight-fitting lid, combine the red wine vinegar, Dijon mustard, olive oil, salt, pepper, minced garlic, and fresh dill. Whisk or shake vigorously until well combined and emulsified.5. Dress and Chill: Pour the vinaigrette over the warm potato and scallion mixture. Toss carefully but thoroughly to coat every piece. Cover the bowl and chill for at least 30 minutes to allow the flavors to meld. Serve cool or at room temperature for the best taste.
Nutritional Information
• Servings: 6
• Calories: 450 kcal
• Carbohydrates: 45 g
• Protein: 5 g
• Fat: 28 g
• Sodium: 450 mg
Pro Tips
• Dress the potatoes while they are still warm. The heat helps them absorb the vegetable stock and vinaigrette, infusing them with maximum flavor.
• Don’t overcook the potatoes. Test them frequently with a paring knife. You want them tender all the way through, but still firm enough to hold their shape.
• If making a day ahead, let the salad sit at room temperature for 20-30 minutes and re-taste for seasoning before serving, as chilled foods can taste less flavorful.
• For an extra layer of flavor, add a tablespoon of capers or some finely chopped celery to the salad along with the scallions.
FAQ
Q: Is this potato salad recipe vegan
A: Yes, this recipe is naturally vegan as written. It uses an olive oil and vinegar-based dressing instead of mayonnaise, which typically contains eggs. Just ensure you are using a certified vegetable stock to keep it 100% plant-based.
Q: How can I add more protein to this vegetarian potato salad
A: To make this a more substantial vegetarian meal, you can easily add plant-based protein. Stir in a can of rinsed and drained chickpeas or white cannellini beans. Toasted sunflower seeds or crumbled vegan feta would also be delicious additions.
Q: How long does this vegetarian potato salad last in the fridge
A: Because this is a no-mayo potato salad, it stores very well. You can keep it in an airtight container in the refrigerator for up to 4-5 days. The flavors will continue to meld, so it’s often even better the next day. Let it sit at room temperature for 20 minutes before serving for the best flavor.
