Red potatoes are the stars of this bright and tangy salad brimming with flavor. The mustard vinaigrette is colorful and simple to make; try it on green salads, too. The creamy yet firm texture of red or Yukon gold potatoes are perfect for this potato salad. They hold their shape well and provide the perfect vehicle for the yummy vinaigrette.
Using whole grain mustard keeps the vinaigrette from being too sharp tasting. I prefer it for salads with potatoes and vegetables, and it adds color and a bit of texture, too.
Here’s another delicious salad to try:
Green Salad with Hazelnut and Preserved Lemon Vinaigrette
Potato Salad with Whole Grain Mustard Vinaigrette
Prep
Cook
Inactive
Total
Yield 1.5 lbs.
This potato salad is made with red potatoes dressed with a tangy mustard vinaigrette.
Ingredients
- 1 ½ lbs. red potatoes (medium to small size)
- 1 large shallot, chopped (about 2 tablespoons)
- 2 teaspoons dried dill
- ¼ cup finely chopped parsley
- Salt and pepper to taste
For the dressing:
- 2 tablespoons whole grain prepared mustard
- 2 tablespoons white wine vinegar
- 5 tablespoons extra virgin olive oil
- 2 teaspoons water
- ½ teaspoon kosher salt
Instructions
Wash the potatoes well and boil them with their skins on just until fork tender, about 18 minutes. Drain the potatoes and let them cool until they can be easily handled. Peel the skins off with a paring knife, cut the potatoes into pieces about ¾” square and put them into a large bowl.
Make the dressing by whisking together the mustard and white wine vinegar with a fork. Add the olive oil by tablespoons, whisking until blended. Add the water and salt, and whisk again until blended.
Add the shallot, salt, pepper, and dill to the potatoes and mix well. Drizzle about 3/4 of the dressing over the potatoes and gently mix to combine. Let the salad rest for about 5 minutes for the potatoes to absorb some of the dressing. Taste the salad, and if you feel the remaining dressing is needed, add it. Sprinkle the parsley over the salad. Serve chilled.
Notes
Yukon Gold potatoes are also good for this recipe. Just make sure you are using a firm, waxy potato so the potato pieces hold their shape in the dish. The potatoes can also be cooked in an instant pot for excellent results (about 20 minutes works well).
Fresh dill can be used if you have it; just double the amount.
You don't have to peel the potatoes, but if you do, make sure the potatoes are free of blemishes.
Adding most of the dressing and reserving a bit keeps you from overdressing the salad. The amount of dressing absorbed by the potatoes depends on the age and type of potatoes you used, along with how long you cooked them. If you store the salad for a few hours before serving, taste it again and add the remaining dressing if needed. If it doesn't require more dressing, use the dressing on any green salad.
Courses side dish
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