Salt and Vinegar Potato Salad
If you like salt and vinegar chips, then you will absolutely love our tangy potato salad!
Servings: 8
Ingredients
- 3 lg. russet potatoes diced, (about 9 cups diced)
- 3 c. distilled white vinegar
- 6 c. water
- 1 c. mayonnaise
- 1 T. Dijon mustard
- 3 T. chopped fresh dill or 1 1/2 T. dried dill
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 3-4 radishes thinly sliced
- 2/3 c. thinly sliced red onion
Instructions
- Place the diced potatoes into a large pot. Pour vinegar and water over potatoes. Bring to a boil, reduce heat to a simmer, cook until potatoes are fork tender, about 15-20 minutes. Drain potatoes and allow to cool for about 15 minutes.
- In a small bowl, whisk together mayonnaise, mustard, dill, salt, and pepper until well combined.
- Place cooled potatoes into a large bowl with radishes and red onion. Pour dressing over all. Gently toss to combine. Potato salad can be served immediately or chilled until ready to serve.
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