Ingredients
Potatoes
- 2 pounds new potatoes (diced into halves if larger in size)
- 1 tsp salt (for boiling)
Dressing
- 3 tbsp olive oil
- 2 tsp apple cider vinegar
- 1/4 cup fresh dill (finely diced)
- 2 tbsp fresh mint leaves (finely diced)
- 1 garlic clove (minced, optional)
- Pinch black pepper (optional)
Instructions
- Boil Potatoes: Add the halved new potatoes (or baby, Yukon gold, or red potatoes) to a large pot of cold water, covering them by at least 2 inches. Add a good pinch of salt, bring to a boil, then reduce heat and simmer for 12-15 minutes until fork tender. Cook longer if needed.
- Drain and Cool: Tip the potatoes into a colander and allow them to cool completely.
- Prepare Dressing: In a bowl, whisk together olive oil, apple cider vinegar, finely diced dill, mint, minced garlic (if using), and black pepper.
- Toss Salad: Place the cooled potatoes in a large serving bowl, pour over the dressing, and gently toss to coat. Season with additional salt or herbs to taste before serving.
Notes
- Use baby potatoes, Yukon gold, or red potatoes as alternatives.
- Garlic and black pepper are optional but add nice depth of flavor.
- This salad is best served chilled or at room temperature.
- Make ahead and store in the fridge for up to 2 days.
- For a vegan and gluten-free side, this recipe fits perfectly.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
- Diet: Gluten Free
