Looking for a brighter, lower-calorie potato salad? Try this creamy, bright variation of a classic American picnic salad.
How to Make Perfect Potato Salad for Summer
Read article
Don’t bypass the capers, which add a bright burst; if you’re using capers packed in salt, rinse them first. It’s important to assemble this dish when the potatoes are warm and can absorb the dressing, but the final dish improves after marinating while chilled. If desired, prepare the night before and serve cold for lunch the next day. Reprinted with permission from Feast by Firelight, text and illustrations copyright ©2018 by Emma Frisch. Published by Ten Speed Press, an imprint of Penguin Random House LLC. Photographs copyright © 2018 by Christina Holmes.
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Makes 6-8 servings
Prep time 20 min.
Cook time 15 min.
Ingredients
For the honey mustard dressing: 1⁄4 cup Dijon mustard 1⁄4 cup olive oil 3 Tbsp freshly squeezed lemon juice 2 Tbsp honey (preferably local) 1⁄4 tsp kosher salt 8 grinds of the pepper mill For the potato salad: 2 cups finely chopped fresh parsley 1 cup diced red onion 1 cup diced celery (optional) 1 cup raisins 3 Tbsp capers 8-10 medium red potatoes
How to make it
For the honey mustard dressing: In a lidded jar, combine the mustard, olive oil, lemon juice, honey, salt, and pepper. Seal tightly and shake vigorously to combine. For a creamier dressing, whiz in a blender. Store in an airtight container, chilled, for up to 2 weeks. Combine the parsley, onion, celery (if using), raisins, and capers in an airtight container or ziplock bag and then chill for up to 3 days. For the potato salad: Quarter the potatoes. In a large pot, combine the potatoes with enough cold water to cover and bring to a boil, Lower the heat to a gentle simmer and cook until the potatoes are fork-tender, about 15 minutes. Drain the potatoes and return to the pot. Pour the dressing over the warm potatoes, add the parsley mixture, and toss together until everything is evenly coated. Serve warm directly from the pot. Store leftovers in an airtight container, chilled, for up to 5 days.
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Looking for a brighter, lower-calorie potato salad? Try this creamy, bright variation of a classic American picnic salad.
How to Make Perfect Potato Salad for Summer
Read article
Don’t bypass the capers, which add a bright burst; if you’re using capers packed in salt, rinse them first. It’s important to assemble this dish when the potatoes are warm and can absorb the dressing, but the final dish improves after marinating while chilled.
How to Make Perfect Potato Salad for Summer
Read article
How to Make Perfect Potato Salad for Summer
If desired, prepare the night before and serve cold for lunch the next day.
Reprinted with permission from Feast by Firelight, text and illustrations copyright ©2018 by Emma Frisch. Published by Ten Speed Press, an imprint of Penguin Random House LLC. Photographs copyright © 2018 by Christina Holmes.
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Makes 6-8 servings
Prep time 20 min.
Cook time 15 min.
Ingredients
For the honey mustard dressing: 1⁄4 cup Dijon mustard 1⁄4 cup olive oil 3 Tbsp freshly squeezed lemon juice 2 Tbsp honey (preferably local) 1⁄4 tsp kosher salt 8 grinds of the pepper mill For the potato salad: 2 cups finely chopped fresh parsley 1 cup diced red onion 1 cup diced celery (optional) 1 cup raisins 3 Tbsp capers 8-10 medium red potatoes
How to make it
For the honey mustard dressing: In a lidded jar, combine the mustard, olive oil, lemon juice, honey, salt, and pepper. Seal tightly and shake vigorously to combine. For a creamier dressing, whiz in a blender. Store in an airtight container, chilled, for up to 2 weeks. Combine the parsley, onion, celery (if using), raisins, and capers in an airtight container or ziplock bag and then chill for up to 3 days. For the potato salad: Quarter the potatoes. In a large pot, combine the potatoes with enough cold water to cover and bring to a boil, Lower the heat to a gentle simmer and cook until the potatoes are fork-tender, about 15 minutes. Drain the potatoes and return to the pot. Pour the dressing over the warm potatoes, add the parsley mixture, and toss together until everything is evenly coated. Serve warm directly from the pot. Store leftovers in an airtight container, chilled, for up to 5 days.
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Makes 6-8 servings
Prep time 20 min.
Cook time 15 min.
Ingredients
For the honey mustard dressing: 1⁄4 cup Dijon mustard 1⁄4 cup olive oil 3 Tbsp freshly squeezed lemon juice 2 Tbsp honey (preferably local) 1⁄4 tsp kosher salt 8 grinds of the pepper mill For the potato salad: 2 cups finely chopped fresh parsley 1 cup diced red onion 1 cup diced celery (optional) 1 cup raisins 3 Tbsp capers 8-10 medium red potatoes
How to make it
For the honey mustard dressing: In a lidded jar, combine the mustard, olive oil, lemon juice, honey, salt, and pepper. Seal tightly and shake vigorously to combine. For a creamier dressing, whiz in a blender. Store in an airtight container, chilled, for up to 2 weeks. Combine the parsley, onion, celery (if using), raisins, and capers in an airtight container or ziplock bag and then chill for up to 3 days. For the potato salad: Quarter the potatoes. In a large pot, combine the potatoes with enough cold water to cover and bring to a boil, Lower the heat to a gentle simmer and cook until the potatoes are fork-tender, about 15 minutes. Drain the potatoes and return to the pot. Pour the dressing over the warm potatoes, add the parsley mixture, and toss together until everything is evenly coated. Serve warm directly from the pot. Store leftovers in an airtight container, chilled, for up to 5 days.
Makes 6-8 servings
Prep time 20 min.
Cook time 15 min.
Prep time 20 min.
Cook time 15 min.
Prep time
20 min.
Cook time
15 min.
Ingredients
- For the honey mustard dressing:
- 1⁄4 cup Dijon mustard
- 1⁄4 cup olive oil
- 3 Tbsp freshly squeezed lemon juice
- 2 Tbsp honey (preferably local)
- 1⁄4 tsp kosher salt
- 8 grinds of the pepper mill
- For the potato salad:
- 2 cups finely chopped fresh parsley
- 1 cup diced red onion
- 1 cup diced celery (optional)
- 1 cup raisins
- 3 Tbsp capers
- 8-10 medium red potatoes
How to make it
For the honey mustard dressing: In a lidded jar, combine the mustard, olive oil, lemon juice, honey, salt, and pepper. Seal tightly and shake vigorously to combine. For a creamier dressing, whiz in a blender. Store in an airtight container, chilled, for up to 2 weeks. Combine the parsley, onion, celery (if using), raisins, and capers in an airtight container or ziplock bag and then chill for up to 3 days. For the potato salad: Quarter the potatoes. In a large pot, combine the potatoes with enough cold water to cover and bring to a boil, Lower the heat to a gentle simmer and cook until the potatoes are fork-tender, about 15 minutes. Drain the potatoes and return to the pot. Pour the dressing over the warm potatoes, add the parsley mixture, and toss together until everything is evenly coated. Serve warm directly from the pot. Store leftovers in an airtight container, chilled, for up to 5 days.
For the honey mustard dressing: In a lidded jar, combine the mustard, olive oil, lemon juice, honey, salt, and pepper. Seal tightly and shake vigorously to combine. For a creamier dressing, whiz in a blender. Store in an airtight container, chilled, for up to 2 weeks.
Combine the parsley, onion, celery (if using), raisins, and capers in an airtight container or ziplock bag and then chill for up to 3 days.
For the potato salad: Quarter the potatoes.
In a large pot, combine the potatoes with enough cold water to cover and bring to a boil, Lower the heat to a gentle simmer and cook until the potatoes are fork-tender, about 15 minutes. Drain the potatoes and return to the pot.
Pour the dressing over the warm potatoes, add the parsley mixture, and toss together until everything is evenly coated.
Serve warm directly from the pot. Store leftovers in an airtight container, chilled, for up to 5 days.
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Highland Park 54 Year Old Is Among Best Scotch Releases of 2023
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Best Bars in Mexico City for Low-key Cocktail Lounges and Mezcal Shrines
Class It Up With The International Mountains Whiskey Glasses
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Uncle Nearest Whiskey Lineup Is Rapidly Expanding
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