Potato Salad

This receipe makes six cups.


  • 2 lbs white potatoes
  • 1/2 cup apple cider vinegar
  • 1/2 cup mayonnaise
  • 1 tablespoon yellow mustard
  • 2 tablespoon chopped dill
  • 2 tablespoons chopped Italian parsley
  • 1/2 small red onion, julienned
  • 3 stalks celery, cut into 1/2 inch slices
  • 4 red radishes, sliced
  • Kosher salt, to taste
  • Black pepper, to taste


  1. Place potatoes in a large pot. Cover with water. Add 1 tbsp kosher salt. Bring to a boil, then lower heat. Cook for 15 - 20 minutes, or until the potatoes pierce easily with a fork. Drain.
  2. Cut potatoes into bite size cubes. Place in a large mixing low. Toss potatoes with vinegar. Season with salt and pepper. Set aside.
  3. In a small mixing bowl, whisk together mayonnaise, yellow mustard, dill and Italian parsley. Set aside.
  4. Add celery and red onion to the potatoes.
  5. Gently fold mayonnaise mixture into the potatoes. Season with salt and pepper.

Place into your serving bowl. Garnish with radish slices.




This recipe was in the Vancouver Sun, and is by Jenny Hui of the Lazy Gourmet. Right recipe on the right day! I particularly like the twang the apple cider vinegar gives the dish.