Ingredients
Method
- Wash 1 ½ pounds red potatoes, chop into bite-size chunks, and place in a large pot filled with enough cold water to just cover them. Add ½ teaspoon sea salt and bring to a boil over medium-high heat. Once the water starts boiling, set a kitchen timer to 10 minutes and then check the potatoes to see if they can easily be pierced with a fork. If not, boil for a minute or two longer and test again. Once they're done, drain and let cool in a colander.
- Meanwhile, chop 1 stalk celery, 2 scallions, 1 tablespoon fresh chives and 1 teaspoon fresh dill; set aside. Combine ¼ cup mayonnaise, 1 tablespoon olive oil, 1 teaspoon champagne vinegar and 1 teaspoon Dijon mustard in a medium bowl; stir well to incorporate.
- Once the potatoes are cool, place everything in a large mixing bowl and stir to combine.
- Season with salt and pepper, garnish with extra fresh herbs and scallions if desired, and enjoy!
Nutrition
Notes
Variations: Add some bacon bits or a couple of chopped hard-boiled eggs for added flavor and texture.
Storage: Store for up to 4 days in an airtight container in the fridge.
