A beautiful and healthy twist on the classic potato salad using purple potatoes and olive oil instead of mayonnaise.
Ingredients
- purple potatoes: 2 pound (cut into bite-size pieces)
- Salt: 0 tsp
- extra-virgin olive oil: 0.25 cup
- Dijon mustard: 1 Tbsp
- white wine vinegar: 1 Tbsp
- chopped fresh dill: 2 Tbsp
- Freshly ground black pepper: 0 tsp
Metric Conversion
Stages of cooking
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Place the potatoes in a large pot, cover with water, add a few pinches of salt, and bring to a boil. Lower the heat to medium-low and cook for 6 to 8 minutes, or until the potatoes are fork-tender. Drain the potatoes and transfer to a large bowl.
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In a small bowl, whisk together the olive oil, mustard, vinegar, and dill.
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Add the olive oil mixture to the potatoes and toss until evenly coated. Season with salt and pepper.
