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Classic Red-Skinned New Potato and Dill Salad – vegetarian recipe
Stav Kogan

Classic Red-Skinned New Potato and Dill Salad

A classic potato salad celebrating simple, fresh ingredients. Featuring red-skinned new potatoes tossed in a tangy, herb-infused vinaigrette while still warm, this vegan recipe is perfect for picnics, potlucks, and backyard barbecues.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Calories: 450
Ingredients Method Nutrition

Ingredients
  

  • (Serves 6)
For the Salad
  • 3 lbs (1.3 kg / 2.87 lb) red-skinned new potatoes
  • ¼ cup (60 ml / 2 fl oz) hot vegetable stock
  • 3 scallions, thinly sliced
  • For the Dill Vinaigrette
  • ¼ cup (60 ml / 2 fl oz) red wine vinegar
  • 1 tsp (5 ml) Dijon mustard
  • ⅔ cup (160 ml / 5.4 fl oz) olive oil
  • 1 tsp (5 g / 0.18 oz) salt
  • Freshly ground black pepper, to taste
  • 1 clove garlic, minced
  • ¼ cup (15 g / 0.53 oz) coarsely chopped fresh dill
  • Dress the potatoes while they are still warm. The heat helps them absorb the vegetable stock and vinaigrette, infusing them with maximum flavor.
  • 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.

Method
 

  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.
  2. Boil the Potatoes: Place the potatoes in a large pot and cover with cold, salted water.
  3. Bring to a boil and cook for about 20-25 minutes, or until they are fork-tender but not falling apart.
  4. 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.
  5. 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.
  6. Whisk or shake vigorously until well combined and emulsified. 5. Dress and Chill: Pour the vinaigrette over the warm potato and scallion mixture.
  7. Toss carefully but thoroughly to coat every piece.
  8. Cover the bowl and chill for at least 30 minutes to allow the flavors to meld.
  9. Serve cool or at room temperature for the best taste.
  10. 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.

Nutrition

Calories: 450kcalCarbohydrates: 45gProtein: 5gFat: 28g

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