Categories: Sides
Ingredients
- For the Potato Salad:
- 6 medium Yukon Gold potatoes, skin on, cut into 1/2 inch pieces
- Kosher salt
- 1/2 cup fresh parsley, chopped
- 1/2 small red onion, finely diced
- 1/4 cup pickled cherry peppers, roughly chopped
- 1 tbsp chopped fresh chives
- Black pepper
- For the Vinaigrette:
- 1/4 cup red wine vinegar
- 2 tbsp sweet pickle relish
- 2 tbsp capers, chopped
- 1 tsp whole-grain mustard
- 1/2 cup olive oil
- Kosher salt and black pepper
Directions
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Make the potato salad: Put the potatoes in a large pot and cover with cold water by 2 inches; season liberally with salt. Bring to a simmer over medium-low heat and cook until fork-tender, 15-20 minutes. Drain the potatoes in a colander, then cover with foil to keep warm until tossed with the vinaigrette.
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Make the vinaigrette: In a large bowl, whisk the vinegar, relish, capers, and mustard. Slowly whisk in the olive oil until emulsified. Season with salt and pepper.
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Add the potatoes, parsley, red onion, cherry peppers and chives to the bowl with the vinaigrette. Toss to coat and season with salt and pepper to taste.