RCI-VG.002.0099.001
New Potato Salad
I like this because it is different from the usual homestyle and mustard types of potato salads. It's great for a change.
Prep15 min
Cook0 min
Total15 min
Servings4
Difficultyintermediate
Ingredients
- tiny new potatoes (do not peel)2 lbs
- 2 tablespoons
- 2 tablespoons
- (16 ounces) jar pickled beets1 unitdrained and diced
- 2 tablespoons
- 2 tablespoons
- 6 tablespoons
- 1 teaspoon
- ¼ teaspoon
Method
1
Place tiny new potatoes in a pot of cold salted water and bring to a boil over high heat.
2 minutes
2
Reduce heat and simmer the potatoes for 15–18 minutes until tender when pierced with a fork, being careful not to overcook.
16 minutes
3
This allows them to absorb the dressing better.
4
Pour this dressing over the warm potatoes and toss gently to coat.
5
Fold everything together carefully to combine without breaking the potatoes.
6
Allow the salad to cool to room temperature, then refrigerate for at least 30 minutes before serving to let the flavors meld.
30 minutes
7
Taste and adjust seasoning with additional salt and pepper if needed, then transfer to a serving bowl and serve chilled or at room temperature.