The Best Potato Salad, Period

After a short, unseasonable burst of 90-degree days, New York City has temporarily regained springtime, with alternating abundant sunshine and overcast, rainy days. One of my favorite summertime dishes is this potato salad, which is vegan, gluten-free, and paleo-friendly . . . but mostly just simple and delicious! It’s great served hot or cold year-round, although I believe it’s best enjoyed outdoors with good company.

The Best Potato Salad, Period
Chilled and garnished and ready to serve!

Yield: 4–6 servings

  • 4 medium potatoes
  • ½ c. extra virgin olive oil
  • ⅓ c. cider vinegar
  • ½ Tbsp. mustard
  • 1 tsp. dill
  • 1 tsp. kosher salt
  • 2 scallions, thinly sliced
  • ½ c. fresh parsley, chopped


  • Red pepper flakes
  • Grated garlic

Dice the potatoes and put them in a medium or large pot filled with cold water, enough to cover the potatoes with an inch at the top. Salt well and bring to a boil; cook 3–5 minutes, then drain and transfer to a large bowl.

Potato Salad Dressing
Oil, acid, and chunks of scallion—can’t miss.

While the potatoes are boiling, whisk together the olive oil, vinegar, mustard, dill, salt, and scallions. Add red pepper flakes or grated garlic if desired. Pour the dressing over the still-hot potatoes and toss to coat. Let rest about 20 minutes and turn a few more times. If served cold, let the potatoes come to room temperature before covering and refrigerating. Garnish with fresh parsley and serve.

Pro tip: How much parsley is half a cup? Don’t fuss with a knife and board to chop fresh herbs; throw the leaves into a measuring cup (the one below came with my immersion blender) and snip them up with scissors instead. You’ll know just when to stop, and cleanup is a breeze.

Parsley in a Cup
Snipped to perfection.
Just Dressed
Freshly dressed and ready to toss.

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