Rosy Potato Salad
Just the right combination of flavours and textures in this Rosy Potato Salad. Lots of fresh dill, fresh green onion, garlic, and a bright vinegar mixture to tie it all together. The sweet, creamy firmness of baby potatoes is perfect for this salad.
| Servings | Prep Time |
| 6servings | 20minutes |
| Cook Time |
| 15minutes |
|
|
Ingredients
- 2pounds baby potatoes
- 1Tablespoon saltfor the water
- 1/4cup light-flavoured olive oil
- 1/3cup fresh dillchopped
- 1/3cup green onion or chiveschopped
- 1/4cup rosy vinegarYou can sub regular vinegar or fresh lemon juice, but it won’t be rosy!
- 1teaspoon dijon mustard
- 2cloves minced garlicor two garlic scapes finely chopped
- 1Tablespoon agave
- salt and pepper to taste
- 4-5 radishessliced thinly
- 1/2cup chopped celeryoptional but adds a nice crunch
- 1/2cup roasted pistachiosOnce you’ve had these in your salad, you will want them every time!
Instructions
- Wash your potatoes but don’t peel them. The skins are tasty and nutritious.
- Into a large pot filled with water, put your potatoes and salt. Bring to a gentle boil and cook until the potatoes are tender but not overdone.You don’t want them to be mushy. This will take approximately 10 minutes. Drain and let cool.
- While the potatoes are cooking, blend the oil, dill, green onions, herbs, rosy vinegar, dijon mustard, minced garlic, agave and salt and pepper in a blender or food processor. Blend until all is combined. Adjust for taste preference.
- When potatoes are cool, slice each potato into 1/4 inch slices.
- In a large bowl, toss sliced potatoes with dressing. Again, adjust salt and pepper to suit your taste.
- Toss in the celery and/or sliced radishes.
- This will improve with some time allowed for the potatoes to absorb all the flavours. Overnight is good, but at least an hour is advised.
- When ready to serve, sprinkle with roasted pistachios. These add great texture, protein, and flavour! Enjoy!
Recipe Notes
It can be eaten right away but it actually improves with some time in the fridge, so it is a great make-ahead dish! Just before serving, throw on some edible flowers and enjoy a rainbow of goodness!