Rosemary New Potato Salad

Rosemary New Potato Salad is the no-mayo, no-fuss potato salad you’ll want at the cookout when the temperature climbs. Olive oil and malt vinegar hit the potatoes while they’re still warm from the boil, which is when they soak up dressing best. Crushed rosemary and dried dill pull the flavor away from typical American picnic salad and toward something more Mediterranean.

Diced red bell pepper and onion add color and crunch against the soft potato, and the malt vinegar’s roasty edge does what white wine vinegar can’t, namely a slight English-pub savoriness that pairs surprisingly well with rosemary. Serve it warm with grilled meats, room temperature alongside other salads, or chilled the next day. The dressing keeps deepening as it sits.

Kitchen Tips

• Toss the dressing with the potatoes while they’re still hot. Hot potatoes absorb flavor, cold ones just sit there in the dressing.
• Use waxy new potatoes (red bliss, fingerling, or yellow), as the title suggests. Russets fall apart when tossed.
• Crush the rosemary in your palm before adding to bloom the oils. Whole rosemary leaves taste piney and wooden.
• Dial back the malt vinegar if you’re not used to it. Substitute apple cider or sherry vinegar for a milder profile.

Variations

• Add a quarter cup of pitted Kalamata olives and a sprinkle of feta for a Greek-leaning version.
• Stir a tablespoon of Dijon mustard into the dressing for more bite.
• Toss in a handful of arugula or chopped parsley right before serving for fresh-green color.