If you’re tired of those old potluck recipes, this recipe is for you. It’s not your mother’s potato salad, but it’s flavorful, tangy, and super delicious.
Is anyone else a HUGE fan of sea salt and vinegar flavored potato chips? That tangy-salty bite gets me every time, and so does this potato salad. It’s basically sea salt and vinegar potatoes beefed up with cruciferous vegetables and dill. Yum, right?
- 6 large red potatoes, diced (about 10 cups)
- 2 cups distilled white vinegar
- 1 ½ teaspoons salt, divided
- 3 cups broccoli florets
- 3 cups cauliflower florets
- 1 cup mayo
- ¼ cup chopped fresh dill
- 1 tablespoon Dijon mustard
- ¼ teaspoon black pepper
- 3 radishes, thinly sliced
- Place the diced potatoes in a large stockpot. Add the vinegar and 1 teaspoon salt, then add water to cover the potatoes with liquid. Bring the pot to a boil, then reduce the heat to simmer until tender, about 20 minutes. Drain and set aside.
- Bring a separate pot of water to a boil. Blanch the broccoli and cauliflower for ~30 seconds, just to take off the raw edge. Transfer the boiled veggies to a bowl of ice water to stop the cooking. Allow them to cool, then drain.
- In a large bowl, whisk together the mayo, dill, mustard, black pepper, and ½ teaspoon salt. Add the drained potatoes, broccoli, cauliflower, and sliced radishes, and toss to combine. Adjust salt and pepper to taste.
- SR Clients: 2/3 cup = Level 3 (100%) appetizer
If you try making this recipe at home, be sure to share on Instagram using #strongrootsnutrition so I can check it out!