Yukon Gold Potato Salad with Cherry Peppers and Sweet Relish Vinaigrette

Total Time:
45 min
20 min
25 min

6 to 8 servings

  • Potato Salad:
  • 6 medium Yukon gold potatoes, skin on, cut into 1/2-inch dice
  • Kosher salt and freshly cracked black pepper
  • 1/2 cup fresh parsley, chopped
  • 1/4 cup finely diced red onions
  • 1/4 cup pickled cherry peppers, roughly chopped
  • 1 tablespoon sliced chives
  • Sweet Relish Vinaigrette:
  • 1/4 cup red wine vinegar
  • 2 tablespoons sweet relish
  • 2 tablespoons capers, chopped
  • 1 teaspoon whole-grain mustard
  • 1/2 cup extra-virgin olive oil
  • Kosher salt and freshly cracked black pepper
Watch how to make this recipe.
  • For the potato salad: Put the potatoes in a large pot and cover by 2 inches with cold water. Season the water liberally with kosher salt. Bring the potatoes to a simmer over medium/low heat and cook until fork-tender, about 20 minutes. Drain the potatoes in a colander, then cover with aluminum foil to keep warm until tossed with the vinaigrette.

  • For the sweet relish vinaigrette: In a large bowl, whisk together the vinegar, relish, capers and mustard. Slowly whisk in the olive oil to emulsify. Season with salt and pepper.

  • Add the potatoes, parsley, red onions, cherry peppers and chives to the bowl with the vinaigrette. Toss to coat, adding additional salt and pepper to taste. Serve immediately, or keep covered in the refrigerator up to overnight and toss again before serving.

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