Potato Salad with Dill, White Wine, and Green Apple

Full of bold flavors, this potato salad skips heavy mayo and relies instead on fresh herbs and an acidic vinegar-based sauce that pair beautifully with our Pan-Fried Weisswurst.

  • Servings: 6

Source: Martha Stewart Living, July 2006


  • 1 1/2 pounds fingerling or other small boiling potatoes, such as Yukon Gold
  • Coarse salt
  • 2 shallots, finely chopped (about 1/3 cup)
  • 1/4 cup dry white wine
  • 1 tablespoon white wine vinegar
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 2 tablespoons finely chopped fresh dill
  • 2 tablespoons canola oil
  • Freshly ground pepper
  • 1/2 tart green apple, such as Granny Smith, cut into 1/4-inch cubes


  1. Put potatoes into a medium saucepan, and cover with cold water by about 1 inch. Add 2 teaspoons salt. Bring to a boil. Reduce to a simmer. Cook until tender when pierced with a fork, 15 to 20 minutes. Drain, and set aside until just cool enough to handle; peel if desired. Cut into 1/2-inch-thick pieces.

  2. Meanwhile, stir together shallots, wine, vinegar, and 1 teaspoon salt in a large bowl. Add warm potatoes; toss to coat potatoes. Add parsley, dill, and oil; toss gently to coat potatoes. Season with salt and pepper. Stir in apple. Serve immediately, or refrigerate up to 4 hours; bring to room temperature before serving.


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