This potato salad just screams summer! Serve it warm or cold, it's creamy, tangy, and chock full of flavor from fresh dill and parsley, Dijon mustard, and briny capers. It's also got shallots, red peppers, and celery alongside red potatoes for the perfect complement to grilled fish, saucy BBQ chicken, or really anything you're throwing on the grill!
Nutritional facts
Protein
2g
Carbs
20g
Calories
300kcal
Fat
25g
Ingredients
Canola and Olive Oil Blend, Whole Grain Mustard, Red Wine Vinegar, Celery, Dill, Potato, Black Pepper, Capers, Honey, Kosher Salt, Shallot, Red Bell Pepper, Italian Parsley
Contains celery, mustard.
Reviews
4.1
Based on 56 reviews
Joshua · 10/11/24
KATHY · 10/06/24
potatoes in this order were soggy
Therese · 10/05/24
Hanjun · 10/04/24
very oily with little to no flavor even with the capers and dill present
Jessica · 10/03/24
Tasty!
Mariusz · 09/26/24
Michelle · 09/24/24
This tastes good, but the portioning is scant for two servings. How much extra would it be to add another red potato or two in? There's so much dressing you would think it's meant to have more potatoes.
Benjamin · 09/20/24
Michelle · 09/13/24
Just dill-flavored soggy potatoes. Was hoping for a more traditional style potato salad
Holly · 09/09/24
Lachanee · 09/06/24
Anna · 09/04/24
Jill · 09/03/24
Very oily
Kyal · 09/01/24
Rebecca · 08/26/24
George · 08/26/24
great side for any meal
Giselle · 08/22/24
This was sooooo good that I ate the whole thing as a meal. (Once I tasted it, I didn't want to stop eating) The dressing was mild and slightly sweet, the potatoes were firm but cooked through. If you added cubes of ham or chicken and allowed it to marinate for several hours, it could have made 2 hearty meals. I would order this regularly if it continues to be offered.
Chef Chris Ratel has been working with food since the age of 13. He attended the School for Food and Hotel Management in NYC and worked with Park Hyatt Hotels for years. He also worked in NYC staples such as Sardis on Broadway, Lundi Brothers in Brooklyn, and the Oyster Bar in Grand Central Station. Ratel presently works privately for clients and caterers in the NYC and Hudson Valley areas. Residing both in the Hudson Valley area and Brooklyn, he has developed a strong appreciation for food in its simplest, most organic form and hands-on knowledge from the local farmers and purveyors who are growing it.