Potato Salad

Creamy, herby, and sharp with vinegar — a not-too-heavy spin on a classic side.

Ingredients

• 1½ lb Yukon gold or red-skinned potatoes, diced into bite-sized pieces

• 2 tablespoons red or white wine vinegar

• ½ tablespoon Dijon mustard

• ½ red onion, julienned

• 2 tablespoons parsley, roughly chopped

• 2 tablespoons chives, roughly chopped

• ½ cup crème fraîche

• Salt and black pepper, to taste

• ½ heaped tablespoon pickled mustard seeds (optional)

• 1 tablespoon capers, drained and chopped (optional)

Instructions

1. Cook the Potatoes
   Place the diced potatoes in a pot of generously salted water. Bring to a boil, then reduce to medium-high and cook until fork-tender. Drain well and transfer to a serving dish.

2. Season While Warm
   Add the vinegar and Dijon mustard directly to the warm potatoes. Season with salt and pepper. Gently fold to combine, then let sit for 10 minutes to absorb the flavors.

3. Add Herbs and Crème Fraîche
   Add the red onion, parsley, chives, and crème fraîche. Fold gently to coat without breaking up the potatoes.

4. Finish and Serve
   If using, fold in the pickled mustard seeds and chopped capers. Taste and adjust seasoning with more salt and pepper as needed. Serve warm or at room temperature.