Ingredients

The following ingredients have 11 Servings
  • 5 pounds new potatoes (quartered)
  • 2 tablespoons kosher salt (plus more as needed)
  • 1 cup mild vegetable oil
  • 1/2 cup apple cider vinegar
  • 3 tablespoons mayonnaise
  • 3 tablespoons stone ground mustard
  • 2 tablespoons freshly ground black pepper
  • 1 tablespoon prepared horseradish
  • 1 teaspoon celery seed
  • 1 teaspoon garlic powder
  • 1 cup chopped scallions
  • 1/2 cup chopped fresh parsley
  • 1/4 cup chopped fresh dill

Instruction

  • In a large pot combine the potatoes and 2 tablespoons salt, cover with enough cold water so that all the potatoes are submerged. Over high heat, bring the water to a boil, then lower the heat and simmer until the potatoes are barely tender, 12 to 15 minutes.
  • Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam and drain for 15 to 20 minutes.
  • In a large bowl, whisk together the oil, vinegar, mayonnaise, mustard, pepper, horseradish, celery seed, and garlic powder. Fold in the scallions, parsley, and dill. Season with salt to taste.
  • While the potatoes are still warm, toss them in a large bowl with the dressing to coat, then cover and refrigerate for at least 1 hour. Season with salt to taste.
  • Serve cold or at room temperature. Refrigerate in an airtight container for up to 3 days.