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Recipe Printable
Spring Onion Baby Potato Salad
Equipment
- stock pot
- mixing bowl
- zester
Ingredients
For the vinegar dressing
- ¼ cup olive oil or avocado oil
- ½ lemon zest and juice, more to taste
- 2 tbsp red wine vinegar
- 1 garlic cloves, finely minced or grated
- 2 tbsp stone-ground mustard
- salt and pepper to taste
For the potatoes
- 24 oz baby potatoes
- ¼ cup fresh dill, chopped
- ¼ cup spring onions, thinly sliced
- 2 tbsp fresh chives
Instructions
- Wash the potatoes well. Cut the potatoes in half, leave the skin on, and place them in a stock pot. Fill the pot with water, covering the potatoes completely. Add a big pinch of salt and bring to a boil. Simmer for 15-20 minutes or until fork tender.
- Drain the potatoes and set aside.
Make the vinegar dressing
- In a medium-sized mixing bowl, combine all the ingredients for the dressing and whisk until well combined. Place the slightly cooled potatoes into the dressing and toss to combine.
- Add the spring onions and chives to the potatoes and toss once more. Chill before serving. Best enjoyed within 3 days.
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