New Potato Salad

Elzbieta Sekowska / iStock / Thinkstock

This could be the lightest, freshest tasting potato salad of the summer. At the farmers’ market, look for newly dug potatoes, which are usually the sweetest tasting ones. You want “boiling potatoes” (as opposed to bakers) with names like Yellow Finn, German Fingerling, Rose Finn Apple, Ruby Crescent, Butterfinger, White Rose, Desiree, Red Norland or Red Bliss.

Ingredients

  • 2 to 3 pounds potatoes (see above), unpeeled
  • 1/2 medium onion, cut into 1/4-inch dice
  • 1 clove garlic, minced
  • 4 to 5 tablespoons cider vinegar or white wine vinegar, more as needed
  • 1/2 teaspoon sugar
  • Salt and freshly ground black pepper
  • 1 to 2 tablespoons coarse, dark mustard
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup snipped fresh dill leaves
  • 1/2 cup mayonnaise, or to taste

Procedure

1. Scrub the potatoes and simmer in water to cover until barely tender when pierced with a knife. Let simmer another 1 minute and drain. Run cold water over them for just a minute, drain and peel while warm. Cut into bite-sized pieces.

2. While the potatoes cook, stir together in a large serving bowl the onion, garlic, vinegar, sugar, salt, and pepper. Let stand until the potatoes are ready. Once they are cut and still warm, gently fold them into the vinegar mixture and let stand 30 minutes. Fold in the mustard, oil, dill, and mayonnaise. Chill.

3. Taste for tartness and seasoning just before serving. Garnish with fresh dill sprigs.

Keeps several days in the refrigerator.

From A Summertime Grilling Guide by Lynne Rossetto Kasper and Sally Swift. Copyright © 2012 by American Public Media.

Prep time: 
Cook time: 
Total time: 
Yield: 
4 to 6 cups; doubles easily
  • Nordic cuisine: Leave the herring, take the taco quiche

    With almost 800 pages of recipes and striking photography, Magnus Nilsson's The Nordic Cookbook is the definitive work on the food cultures of his native land. He spoke with Melissa Clark about the impact winter has on the Nordic countries, the common source of everyone's family herring recipe, and the enduring popularity of taco quiche.

Top Recipes

Reviving an 8,000-year-old winemaking tradition in Georgia

John Wurdeman studied music and art before becoming a winemaker in the country of Georgia. His winery, Pheasant's Tears, has revived an 8,000-year-old Georgian winemaking tradition. He tells Melissa Clark what brought him there, the myriad varieties of Georgian wines, and the integral part they play in that country's meals.