Mini red potatoes, tossed in a Dijon mustard, vinegar and olive oil vinaigrette and served with red onion and fresh herbs.
This salad might look a lot like the Lemon Garlic Potato Salad I shared earlier this week, but it is a whole different taste experience. While the Lemon Garlic Potato Salad has mustard in the dressing, it is a background note. In this Dijon Potato Salad, mustard is the star!
This Dijon Potato Salad is a great cold, potato salad when you are feeling like a mayonnaise-free potato salad. With lots of mustard and olive oil, the salad is also combined with red onion and herbs. I've added some sprouts, too, for extra goodness.
Potatoes: I'm using mini red potatoes here, as I love the colour. Mini white potatoes are just fine, too though.
Dijon: Dijon mustards vary quite a bit in flavour and intensity. I always use Maille&trad; Dijon mustard myself.
Olive Oil: Bust out your best extra virgin olive oil for this salad, for the best results. If you find the taste of olive oil too strong, you can use any neutral oil here, such as canola, vegetable or sunflower oil.
Vinegar: Red wine vinegar is a lot like mustard, in that different brands have different intensity. If you have a particularly strong variety, you may want to add a little less. Likewise, if you feel it's not vinegar-y enough, add a touch more. You could also use white wine vinegar here, in a pinch.
Salt: This salad benefits greatly from a generous salting, both in the potato boiling water and the finished salad.
Herbs: I like this salad with lots of fresh parsley and just a bit of fresh dill. If you are not a fan of dill, feel free to skip it. I've made this one with a touch of fresh tarragon as well and it's also lovely.
Be sure to start your potatoes in cold, salted water. Bring to a boil and cook just until tender. Test your potatoes with the point of a sharp knife. They are done when the knife passes through the potato without any resistance.
Add the dressing to the salad when the potatoes are still warm, so they absorb the flavours well. I also add the sliced red onion to the warm potatoes, as I like the onion a little softer. If you'd prefer the onion fresh and crisp, save it for later. Only add the herbs when the potatoes are cold, to keep the bright colour and flavour.
I've garnished my salad here with some pea sprouts, for colour. I haven't included them in the ingredients, as they are totally optional.
Enjoy this salad cold from the fridge or at room temperature.
More potato salads you might also like ...
Dijon Potato Salad
- 1 1/2 lb. mini red potatoes, halved
- 1 1/2 Tbsp red wine vinegar
- 1 Tbsp Dijon mustard
- 1/4 cup extra virgin olive oil
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh parsley, roughly chopped
- 1 tsp fresh dill, roughly chopped (optional)
- Salt and freshly ground pepper
- Cut mini potatoes in half and place in a large pot. Cover potatoes with cold water, covering by 3-4 inches, at least. Generously salt the water. Bring to a boil. Boil potatoes until just tender. Test by piercing potatoes with the tip of a sharp knife. The potatoes are done when the knife passes through the potato without resistance.
- Drain potatoes well and place in a large bowl.
- Make the Vinaigrette: In a medium bowl, stir together the vinegar and Dijon mustard. Using a whisk, slowly add the olive oil in a slow stream, whisking well while adding, until it is all added. Pour over the still warm potatoes and toss well to combine. Add the sliced red onion and toss to combine. *Note: if you'd like the red onion fresh and crisp, save until the potatoes are cool and add it with the fresh herbs. Cover and refrigerate until cool, about 2 hours.
- Once the potatoes are cold and before serving, toss the salad with the sliced red onion and chopped herbs and generously season with salt and freshly ground pepper.
Nutritional information provided for general guidance only and should not be relied upon to make personal health decisions.