Potato Salad With Vinaigrette
15m prep 15m cook 30m ready
A fresh spring potato salad with a zippy red onion vinaigrette, green peas, and dill. No heavy mayo, just bright flavors.
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Ingredients
- 454 g baby yellow potatoes
- Kosher salt and pepper
- 0.25 medium red onion finely chopped
- 22.2 ml white wine vinegar
- 22.2 ml olive oil
- 2.46 ml Dijon mustard
- 59.1 ml frozen peas thawed
- 29.6 ml fresh dill roughly chopped
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Create Shopping ListNutrition (per serving, estimated)
Estimated based off 4 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 4.15 mg
- Iron: 0.19 mg
- Magnesium: 2.62 mg
- Phosphorus: 4.49 mg
- Potassium: 12.8 mg
- Zinc: 0.06 mg
Let's Cook
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Step 1.
Put the potatoes in a pot and cover with cold water. Bring to a boil over high heat, then add 1 teaspoon salt, reduce the heat to maintain a gentle simmer, and cook until just tender when pierced with a fork, 12 to 15 minutes.
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Step 2.
While the potatoes cook, in a small bowl, toss the finely chopped red onion with the white wine vinegar, ¼ teaspoon salt, and ¼ teaspoon pepper. Let it sit, tossing occasionally, to mellow the onion.
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Step 3.
Drain the cooked potatoes in a colander and rinse under cold running water until cool enough to handle. Halve any larger potatoes so all pieces are roughly bite-sized.
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Step 4.
Whisk the olive oil and Dijon mustard into the onion-vinegar mixture until emulsified. Add the cooled potatoes and toss gently to coat evenly. Fold in the thawed peas and chopped fresh dill. Serve at room temperature or chilled.
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