A healthy twist on a classic dish, made with fresh scallions and dill and coated with olive oil, vinegar, and Dijon. This no mayo potato salad is perfect for a summer cookout.
Place the halved or quartered potatoes and the ½ teaspoon salt in a large pot. Cover the potatoes with enough water to cover them by about 1 inch.
Bring the water to a boil. Cook for 10 to 15 minutes, stirring occasionally, until the potatoes are fork tender but not overly soft. I recommend checking on the potatoes after 9 or 10 minutes and then again every couple of minutes until they are as soft as you want them. I personally like to cook them for only 10 minutes so they don't get mushy.
Drain the potatoes in a colander, Rinse with cold water.
While the potatoes are cooking, chop the dill and scallions. In a small bowl or measuring cup, whisk together the olive oil, dijon, and vinegar.
Add the potatoes, dill, and scallions to a large mixing bowl. Pour the dressing over the salad and mix until well-coated. Add salt and pepper, and perhaps more dill, to taste.
Serve warm or at room temperature, or cover and put in the fridge for 1 to 2 hours to serve cold. Enjoy!
Notes
This potato salad can last in the fridge for 3 to 4 days, but tastes best when served on the day you make it.
If the olive oil solidifies during refrigeration, let the potato salad sit at room temperature for about 30 minutes. Stir well before serving.
Sub chives for dill, or use both herbs for more fresh taste.