Oakville Potato Salad

Name: Oakville Potato Salad
Yield: Makes 6 servings
Cuisine: American
Ingredients: 2 tablespoons finely chopped fresh dill; 2 tablespoons finely chopped fresh flat-leaf parsley; 3 tablespoons white balsamic vinegar; Kosher salt and freshly ground pepper; 1 cup mayonnaise; 3 lb small red or multicolored waxy potatoes, halved (or quartered if large); 4 celery ribs, finely chopped; ¼ cup Dijon mustard, or to taste; 3 green onions, white and green parts, thinly sliced; 2 tablespoons finely chopped dill pickle (optional)

Preparation info

Makes
6
servings

Difficulty
Easy

Appears in

Oakville Grocery The Cookbook

By Weldon Owen

Published 2023

About

Our signature potato salad is made with an herbaceous mixture of fresh dill, parsley, and green onions along with a big dose of Dijon mustard to add zing. Be sure to use waxy potatoes, which hold their shape better than their starchy cousins. For a particularly festive bowl, use a mix of red, yellow, purple, white, and/or blue potatoes.

Ingredients

3 lb small red or multicolored waxy potatoes, halved (or quartered if large)
Kosher salt and freshly ground pepper
3

Method

Place the unpeeled potatoes in a large saucepan, add salted water to cover by 1 inch, cover the pan, and bring to a boil over high heat. Set the lid askew, reduce the heat to medium-low, and cook at a brisk simmer until the potatoes are tender, about 25 minutes. Drain, rinse the potatoes under cold running water until cooled, and drain again.

Transfer the potatoes to a sheet pan and sea