Potato Salad with Relish Vinaigrette
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 257
- Total Fat
- 14
- Saturated Fat
- 2
- Carbohydrates
- 31
- Dietary Fiber
- 4
- Sugar
- 3
- Protein
- 4
- Cholesterol
- 0
- Sodium
- 472
- Total: 45 min
- Active: 20 min
Ingredients
6 medium Yukon Gold potatoes, skin on, cut into 1/2-inch pieces
Kosher salt
1/2 cup fresh parsley, chopped
1/2 small red onion, finely diced
1/4 cup pickled cherry peppers, roughly chopped
1 tablespoon chopped fresh chives
Freshly cracked pepper
1/4 cup red wine vinegar
2 tablespoons sweet pickle relish
2 tablespoons capers, chopped
1 teaspoon whole-grain mustard
1/2 cup extra-virgin olive oil
Kosher salt and freshly cracked pepper
Directions
- Make the potato salad: Put the potatoes in a large pot and cover with cold water by 2 inches; season liberally with salt. Bring to a simmer over medium-low heat and cook until fork-tender, 15 to 20 minutes. Drain the potatoes in a colander, then cover with foil to keep warm until tossed with the vinaigrette.
- Make the vinaigrette: In a large bowl, whisk the vinegar, relish, capers and mustard. Slowly whisk in the olive oil until emulsified. Season with salt and pepper.
- Add the potatoes, parsley, red onion, cherry peppers and chives to the bowl with the vinaigrette. Toss to coat and season with salt and pepper to taste.