This is another salad that gets better as it sits. Perfect for a bbq, picnic or beach day. The addition of smoked paprika makes it a great pairing with grilled chicken, tri tip or cedar plank salmon. If you can’t find new potatoes, go ahead and substitute with cubed yukon gold potatoes.

Serves 4-6


24oz (1.5 lbs) new potatoes, quartered

1 tablespoon neutral oil

1 teaspoon kosher salt

½ teaspoon smoked paprika

Freshly ground black pepper to taste

For dressing:

½ cup mayonnaise

2 tablespoons whole grain mustard

2 teaspoons lemon juice

½ cup (about 3) scallions, thinly sliced

1 clove garlic, finely minced

2 tablespoons capers

¼ cup dill fronds, to garnish

Microgreens, optional garnish


1.) Adjust oven rack to middle position and preheat to 375 F. Line a rimmed baking sheet with foil.

2.) Toss potatoes with oil, salt, paprika and pepper until potatoes are thoroughly coated. Roast in oven 30-40 minutes, until golden brown and tender. Remove from oven and let cool 5 minutes.

3.) Meanwhile, combine all ingredients for dressing in a large bowl.

4.) Toss warm potatoes with dressing. Place in fridge and let chill for at least 30 minutes. Toss again.

5.) Place in a serving bowl and sprinkle with drill fronds and microgreens, if using.