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Spring Potato Salad

Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Salad, Side Dish, Snack
Cuisine: American
Keyword: creamy, easy, gluten free, non-dairy, savory, seasonal, simple, spring
Servings: 16 people
Author: Christen Clark

Ingredients

  • 4 pounds red skinned potatoes large diced
  • 1/2 cup sliced scallions
  • 1/2 cup mini dill pickles chopped
  • 2 tbsp fresh dill chopped
  • 3-4 tbsp fresh parsley chopped
  • kosher salt
  • 3/4 cup mayonnaise
  • 4 tbsp honey
  • 4 tbsp mustard
  • 4 tbsp red wine vinegar

Instructions

  • Boil the potatoes with 1 tablespoon of salt for approximately 20 minutes, until fork tender but not completely mushy.
    Add the mayo, honey, vinegar and mustard to a medium bowl with 1 1/2 teaspoon of salt. Whisk to combine. Stir in the parsley, dill, scallions and pickles.
    Drain the potatoes and pour them into a large mixing bowl. Pour the dressing over the potatoes while they are still warm and gently toss until coated.
    This salad is delicious warm, room temperature or chilled.