Potato Salad with Dill, White Wine & Green Apple

Photo by Tempest R.
Adapted from marthastewart.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

serving

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Adapted from marthastewart.com

Ingredients

  • 1 1/2

    pounds fingerling or other small boiling potatoes, such as Yukon Gold

  • Coarse salt

  • 2

    shallots, finely chopped (about 1/3 cup)

  • 1/4

    cup dry white wine

  • 1

    tablespoon white wine vinegar

  • 2

    tablespoons finely chopped fresh flat-leaf parsley

  • 2

    tablespoons finely chopped fresh dill

  • 2

    tablespoons canola oil

  • Freshly ground pepper

  • 1/2

    tart green apple, such as Granny Smith, cut into 1/4-inch cubes

Directions

Put potatoes into a medium saucepan, and cover with cold water by about 1 inch. Add 2 teaspoons salt. Bring to a boil. Reduce to a simmer. Cook until tender when pierced with a fork, 15 to 20 minutes. Drain, and set aside until just cool enough to handle; peel if desired. Cut into 1/2-inch-thick pieces. Meanwhile, stir together shallots, wine, vinegar, and 1 teaspoon salt in a large bowl. Add warm potatoes; toss to coat potatoes. Add parsley, dill, and oil; toss gently to coat potatoes. Season with salt and pepper. Stir in apple. Serve immediately, or refrigerate up to 4 hours; bring to room temperature before serving.

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