Description
You’ll love this potato salad! It’s a vibrant mix of tender red potatoes, crunchy celery and red onion, all balanced with the fresh bite of radishes and the subtle sweetness of carrots. Freshly chopped dill ties all the flavors together beautifully.
It’s refreshing, nutritious and packed with a variety of textures and flavors. Give it a try – I promise you won’t be disappointed!
Ingredients
- 2 lb red potatoes (or Yukon Gold)
- 2 celery stalks, diced small
- 1/3 cup red onion, sliced thinly
- 3 big radishes, diced small
- 1/3 cup carrots, coarsely grated
- 1/4 cup fresh dill, chopped finely
Dressing
- 1/3 cup olive oil
- 3 tablespoons lemon juice
- 1 teaspoon maple syrup
- 1 teaspoon Dijon mustard
- 1 teaspoon sea salt
- 1/4 teaspoon black pepper
Protein
Serve with sliced boiled eggs, grilled wild salmon, chopped crispy bacon or crispy tofu.
Instructions
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If the potatoes are large, cut them in half before boiling.
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Place the unpeeled potatoes in cold water and boil at medium heat, covered.
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Adding sea salt to the boiling water helps infuse the potatoes with a bit more flavor right from the start.
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While the potatoes are boiling, prepare the rest of the ingredients: radishes, celery, red onion and carrots.
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Make the dressing by mixing olive oil, lemon juice, maple syrup, Dijon mustard, sea salt and black pepper in a mason jar with a lid.
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The potatoes are ready when a fork can easily pierce them. Overcooked potatoes can become mushy and affect the texture of the salad.
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Drain the potatoes and allow them to cool until you can touch them without burning your fingers.
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Peel and cube the potatoes evenly and add the rest of the ingredients (celery, red onion, radishes, carrots, dill).
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Add the dressing gradually and toss the salad gently to coat each ingredient evenly. I like to use a wooden spoon to minimize turning the potatoes into mush.
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Allow the potato salad to chill in the fridge for a few hours or overnight.
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Serve cold with your favourite protein.