It is very difficult to mess up this potato salad. In fact, we can guarantee that you won’t mess it up. For potato salad, it is very light and refreshing, and the assertiveness of the dill commands center stage, bringing all the other ingredients together into the spotlight.
- Prep Time:10m
- Cook Time:25m
- Total Time:35m
- Serves: 8 servings
- Category: Appetizers & Snacks, Sides, Salads & Dressings, Vegan, Vegetarian, Gluten-Free
Ingredients
- 12 Â red potatoes, washed
- 1/4 c green onion, chopped
- 1/4 c olive oil
- 1/4 c red wine vinegar
- 1 1/2 tsp. fresh lemon juice
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/2 tsp. sea salt
- 1/2 tsp. ground black pepper
- 1/4 tsp. dried oregano
- 1/4 tsp. white sugar
- 1/4 tsp. dried rosemary
- 1 tbsp. fresh dill, chopped
- 1 pinch cayenne pepper
Instructions
- Place red potatoes into a large pot of salted water and bring to a boil. Once the water is boiling, reduce the heat to medium-low and simmer until the potatoes are tender (about 20-25 minutes).
- Strain the water once the potatoes are finished, place the potatoes in a bowl, and place them in the fridge for 30 minutes to cool.
- Remove the potatoes from the fridge and cube them. Combine them in a large bowl with green onion and toss to combine.
- Whisk the remaining ingredients in a separate bowl to create the potato salad dressing. Once the ingredients are thoroughly combined, pour over the potatoes and mix well to ensure that the dressing is coating every potato cube.
- Serve and enjoy. You can save leftovers in an airtight container in the fridge for about 3-5 days.
