During the warmer weather I like to make different sides and sometimes it’s a salad such as this. Not complicated, oil/vinegar-based and requires only a few ingredients. Whole grain mustard, red wine vinegar and EVOO dress this salad. Using fresh herbs such as dill and parsley are essential to this salad’s flavor. Of course green onions always give a nice finish…
You do need to add the ingredients according to your taste. I do appreciate sites where reviews are given so one is given the heads-up on the pros and cons.
Recipe by William Norwich, New York Times Cooking.
Small new potatoes, green onions, fresh herbs and a delicious Dijon vinaigrette…
Great side with your barbecue dinner…
Potato Salad With Dijon Vinaigrette, Adapted
- 3 lbs. red new potatoes (I used 2 lbs.)
- 1/4 cup red wine vinegar
- 3 tbsp. whole grain Dijon mustard
- 1/2 cup EVOO
- 6 scallions, chopped
- 1/2 cup parsley, chopped (I added to taste)
- 1/4 cup dill, chopped (I added to taste)
- salt and pepper to taste (I felt the salad was well seasoned so I did not add)
Place the potatoes in a large stockpot and cover with water. Bring to a boil and cook for about 10 minutes or until barely fork tender depending on the size of your potatoes. Drain in a colander and place the potatoes and colander in the pot, cover with a towel. Cool for about 20 minutes or so. This apparently helps keep the skins on and maintains the red color in the skins according to one review of this recipe. Once cool cut the potatoes in half or pieces.
Combine the vinegar and mustard until combined, slowly whisk in the olive oil.
Place the potatoes in a bowl and drizzle enough vinaigrette to your taste, toss gently. I probably used only half the vinaigrette. Add the scallions, parsley, dill and salt and pepper if desired.
Recipe by cookingwithauntjuju.com
The ingredients…
Great salad to serve for lunch or dinner…
Mmmm. Potato salad is scrumptious and definitely a “must have” with burgers. 🍔🍃🥔
Definitely a good choice with burgers 🙂
This way of cooking the potatoes definitely looks like it kept the red skin. I’m a big fan of mustard, so I’m sure I’d enjoy this salad! 🙂
Another towel trick I learned from a Food Network show is when your rice is done cooking, remove from the heat and put a towel between the lid and pot. It really made the rice fluffier by soaking up any remaining moisture 🙂 I like mustard too!
This is how my mother always made potato salad – I think it’s called the German way? No mayo. I like both, but prefer this one!
It’s very simple and summery with the fresh herbs. My German Potato salad is very similar but has bacon 🙂
Judi! The combination of tender potatoes and the tangy Dijon vinaigrette is simply divine. It’s a refreshing twist on the classic potato salad, adding a burst of flavors that is sure to impress.
This reminds me of some of the potato salads I’ve had in Germany with the vinaigrette and fresh herbs.