New Potato Salad

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15 min


30 min



New Potato Salad

(Photo: Erik Putz; Produced by: Sun Ngo; Food styling: Ashley Denton; Prop styling: Madeleine Johari)

One of the mouth-watering recipes in our ultimate East Coast seafood boil guide. A classic vinaigrette, green peas and dill, and leafy greens make this the freshest potato salad around.


  • 680 g new or baby potatoes
  • 1/4 cup white wine vinegar
  • 2 tbsp Dijon mustard
  • 2 tsp granulated sugar
  • 1 tsp salt
  • 1/2 cup olive oil
  • 1/4 cup finely chopped fresh dill
  • 1 142-g package spring mix
  • 2 cups fresh or frozen green peas


  1. Place potatoes in a large pot of water set over medium-high. Boil until fork-tender, 10 to 12 min. Drain and rinse under cold water. When cool enough to handle, cut in half.
  2. Whisk vinegar with Dijon, sugar and salt in a large bowl. Whisk in oil, then dill. Season with pepper.
  3. Add potatoes, spring mix and peas to dressing. Toss to coat.