Yukon Gold Potato Salad with Cherry Peppers and Swe

Name: Yukon Gold Potato Salad with Cherry Peppers and Sweet Relish Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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

Servings: persons

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
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

1
For the potato salad: Put the potatoes in a large pot and cover by 2 inches with cold water.
2
Season the water liberally with kosher salt.
3
Bring the potatoes to a simmer over medium/low heat and cook until fork-tender, about 20 minutes.
4
Drain the potatoes in a colander, then cover with aluminum foil to keep warm until tossed with the vinaigrette.
5
For the sweet relish vinaigrette: In a large bowl, whisk together the vinegar, relish, capers and mustard.
6
Slowly whisk in the olive oil to emulsify.
7
Season with salt and pepper.
8
Add the potatoes, parsley, red onions, cherry peppers and chives to the bowl with the vinaigrette.
9
Toss to coat, adding additional salt and pepper to taste.
10
Serve immediately, or keep covered in the refrigerator up to overnight and toss again before serving.

383

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Yukon Gold Potato Salad with Cherry Peppers and Sweet Relish Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Yukon Gold Potato Salad with Cherry Peppers and Sweet Relish Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions