Warm Potato and Dill Salad
Warm Potato and Dill Salad
Ingredients
For the Salad
- 2 pounds new potatoes, scrubbed and quartered
- 1/2 cup fresh dill, finely chopped
- 1/4 cup red onion, finely sliced
- 1/2 cup feta cheese, crumbled (optional)
For the Dressing
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
Instructions
- 1
Place the quartered new potatoes in a large pot and cover with cold water by about 1 inch. Add a generous pinch of salt to the water. Bring to a boil over high heat, then reduce heat to medium and simmer until the potatoes are fork-tender, about 15-20 minutes.
⏱️ 20 min
- 2
While the potatoes are cooking, prepare the dressing. In a medium bowl, whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and freshly ground black pepper until well combined and emulsified.
⏱️ 5 min
- 3
Once the potatoes are tender, drain them thoroughly in a colander. Allow them to steam dry for a minute or two. Transfer the warm potatoes to a large mixing bowl.
⏱️ 3 min
- 4
Pour the prepared dressing over the warm potatoes. Add the finely chopped fresh dill, finely sliced red onion, and crumbled feta cheese (if using). Gently toss everything together until the potatoes are evenly coated with the dressing and the ingredients are well distributed.
⏱️ 5 min
- 5
Taste and adjust seasoning if necessary. Serve the warm potato and dill salad immediately as a side dish. It is best enjoyed warm or at room temperature.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Warm Potato and Dill Salad
Ingredients
For the Salad
- 2 pounds new potatoes, scrubbed and quartered
- 1/2 cup fresh dill, finely chopped
- 1/4 cup red onion, finely sliced
- 1/2 cup feta cheese, crumbled (optional)
For the Dressing
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
Instructions
- 1
Place the quartered new potatoes in a large pot and cover with cold water by about 1 inch. Add a generous pinch of salt to the water. Bring to a boil over high heat, then reduce heat to medium and simmer until the potatoes are fork-tender, about 15-20 minutes.
⏱️ 20 min - 2
While the potatoes are cooking, prepare the dressing. In a medium bowl, whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and freshly ground black pepper until well combined and emulsified.
⏱️ 5 min - 3
Once the potatoes are tender, drain them thoroughly in a colander. Allow them to steam dry for a minute or two. Transfer the warm potatoes to a large mixing bowl.
⏱️ 3 min - 4
Pour the prepared dressing over the warm potatoes. Add the finely chopped fresh dill, finely sliced red onion, and crumbled feta cheese (if using). Gently toss everything together until the potatoes are evenly coated with the dressing and the ingredients are well distributed.
⏱️ 5 min - 5
Taste and adjust seasoning if necessary. Serve the warm potato and dill salad immediately as a side dish. It is best enjoyed warm or at room temperature.
⏱️ 2 min