Get the Recipe: Dijon Potato Salad
Mini red potatoes, tossed with a mustard, vinegar and olive oil vinaigrette and served with red onion and fresh herbs.
Ingredients
- 1 1/2 lb. mini red potatoes, halved
Vinaigrette:
- 1 1/2 Tablespoons red wine vinegar
- 1 Tablesoons Dijon mustard
- 1/4 cup extra virgin olive oil
Additional Ingredients:
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh parsley, roughly chopped
- 1 teaspoon fresh dill, roughly chopped (optional)
- Salt and freshly ground pepper
Instructions
- 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.
Notes
Tips!
- 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.
Serving: 1serving, Calories: 164kcal, Carbohydrates: 18g, Protein: 2g, Fat: 9g, Saturated Fat: 1g, Sodium: 50mg, Potassium: 539mg, Fiber: 2g, Sugar: 1g, Vitamin A: 210IU, Vitamin C: 13.6mg, Calcium: 15mg, Iron: 1.1mg
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