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2 lbs Yukon gold potatoes
1 pinch sea salt and black pepper
1 tbsp apple cider vinegar
1 cup diced green onions
1/4 cup fresh chopped parsley (optional)

Ingredients for Dressing
2 1/2 tbsp spicy brown or Dijon mustard
3 cloves garlic, minced
1/4 tsp each sea salt and black pepper (add more to taste)
3 tbsp ET Normandy Cider Vinegar
1 tbsp of white or red wine vinegar
3 tbsp ET Garlic Infused Extra-Virgin Olive Oil
1/4 cup fresh chopped dill

potato salad

Rinse and scrub potatoes, then slice into 1/4-inch slices.  Add to a large saucepan and cover with water.  Add a healthy dash of salt (for flavor) and bring to a boil.  Once boiling, reduce heat slightly (medium/high) and continue cooking for 10-15 minutes, or until the potatoes are easily pierced with a knife and also easily slide off the knife.  Be sure not to undercook the potatoes or they can be waxy and difficult to eat.  When in doubt, carefully scoop out a potato and test it to see if it’s the right doneness.

Once the potatoes have finished cooking, drain and rinse with cool water.  When mostly dry, add to a large serving bowl.  Season with a dash of salt and black pepper and ET Normandy Cider Vinegar. Set aside.

While potatoes are cooking, prepare dressing by adding mustard, garlic, salt, pepper, ET Normandy Cider Vinegar, and red or white wine vinegar to a mixing bowl and whisk to combine.  While continuing to whisk, slowly stream in the olive oil to emulsify the oil and vinegar.  Add the dill and whisk once more.

Taste and adjust flavor as needed, adding more salt for saltiness, black pepper for spice, mustard for intense flavor, vinegar for more acidity, or dill for herbal flavor. Add the dressing to the potatoes along with the green onion and parsley or Herbes de Provence (optional), and toss to combine. Taste the potato salad and adjust salt and pepper again, if necessary. Serve warm, chilled, or room temperature.  Leftovers can be covered in the refrigerator up to 4 days.

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