Chive and Dill Potato Salad

Here’s a simple, quick potato salad that highlights the

earthy, herbal flavors of fresh chives and dill. White balsamic vinegar is a

little sweet and a little tangy, adding balance to the creamy mayo.

• 2 lbs russet potatoes, peeled and cut into generous
• bite-sized pieces (about 1 inch)
• 1/2 cup light mayonnaise
• 1/3 cup chopped chives
• 3 tbsp chopped dill
• 3 tbsp white balsamic vinegar
• 2 tsp Dijon mustard
• sea salt
• freshly ground black pepper
• 2/3 cup chopped celery
• 1/2 cup chopped red bell pepper
• 1/4 cup chopped green bell pepper
• Russet Potatoes
• Preparation
• Place the potatoes in a pan and cover with water by about 1
• inch. Bring the water to a boil, then reduce the heat to medium and simmer the
• potatoes until tender, about 10 minutes. Drain in a colander and rinse

thoroughly with cold water to stop the cooking.

Ready to Cook Cover with Water Rinse with Cold Water Meanwhile, combine the mayonnaise, chives, dill, vinegar,

and mustard in a bowl and season with salt and pepper.

Place the potatoes in a large bowl and add the celery and

red and green bell peppers. Add the mayo mixture, stirring gently to combine.

Chive and Dill SauceOther Salad Ingredients Added Combine with Sauce

Cover and refrigerate at least 1 hour. (May also

be made a day ahead.)

Chive and Dill Potato Salad