Dill Havarti Potato Salad

6 servings
Cook Time
Freshen up your typical potato salad with Roth’s Dill Havarti. Adapted from Patricia Cobe, food editor


  • 2 pounds small red or Yukon gold potatoes
  • 3 tablespoons cider vinegar
  • 3 tablespoons Dijon mustard
  • 2½ teaspoons sugar
  • 1¾ teaspoon salt, divided
  • ⅓ cup olive oil
  • 1 cup red onion, slivered
  • 6 ounces Roth Dill Havarti, cut into strips
  • 3 ounces smoked salmon, cut into strips
  • 1 cup grape tomatoes, halved
  • 1 cup fresh pea shoots or blanched peas
  • ¼ cup dill or parsley, chopped
  • Ground black pepper to taste


  1. Cover potatoes with cold water in a large pot; add 1½ teaspoon salt. Bring to a boil; cover and reduce heat to simmer. Cook just until tender, about 15 minutes.
  2. Cool potatoes slightly. Meanwhile, prepare dressing: whisk together vinegar, mustard, sugar and ¼ teaspoon salt in a large bowl until sugar and salt are dissolved. Add oil in a slow stream, whisking until combined.
  3. Cut warm potatoes into quarters; add potatoes and red onion to dressing mixture and toss. Add Roth® Dill Havarti, salmon, tomatoes, pea shoots, dill or parsley and pepper to taste; toss again.
  4. Chill or serve at room temperature.