It is no secret that I love potatoes and (most) ways to prepare them. A testament to that is the 9 potato salad recipes that can be found in the archives of this blog from the past eight years. All of the potato salad recipes include potatoes (naturally!) and herbs in the ingredient list. A few of them have mayonnaise. Some have hard boiled eggs. There are additional veggies like corn, tomatoes, peppers, celery, green beans, or cucumbers in some of the recipes. One has tuna. All of them are perfect for warm weather holidays, Summer meals, celebrating the release of extended stints at home, and exalting in finally being able to gather with others.
Aside from holidays and celebrations, having a side dish like potato salad ready and waiting in the fridge makes for quicker meal prep in the evenings. It gives us more time to wind down from the work day and get dinner out of the way so we can enjoy evenings relaxing on the deck, enjoying a lovely evening and beautiful sunset.
Dijon Vinaigrette Potato Salad
Dijon Vinaigrette Potato Salad (adapted from thekitchn.com) Serves 4 – 6, Prep Time: 30 minutes, Cook Time: 20 minutes
Ingredients:
- 2 pounds small potatoes (about 2-inches in diameter)
- 1 tablespoon + 1 teaspoon kosher salt, divided
- 1/2 cup loosely packed fresh herbs, (parsley, dill, mint, basil, tarragon, or a combination)
- 4 scallions
- 1/3 cup olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon stone ground mustard
- 1/4 teaspoon freshly ground black pepper
Instructions:
Place the potatoes and 1 tablespoon of the kosher salt in a large saucepan. Cover them with 1-inch of cool water, then bring them to a boil over high heat. Reduce the heat to medium and simmer until the potatoes are easily pierced with a fork, about 15 – 20 minutes.
Cook the potatoes.
While the potatoes cook, coarsely chop the herbs and thinly slice the scallions.
Chop the scallions and herbs.
Place the olive oil, red wine vinegar, Dijon mustard, stone ground mustard, black pepper, and the remaining 1 teaspoon of kosher salt in the cup of a wand blender or in a small bowl. Blend or whisk well to combine and emulsify.
Put together the vinaigrette.
Drain the cooked potatoes in a colander and rinse them under cold water just until they are cool enough to handle, but still warm. Halve the potatoes or quarter them if they are large and transfer them to a large bowl.
Allow the potatoes to cool then cut them.
Add the vinaigrette and gently toss to coat the potatoes.
Add the vinaigrette to the potatoes.
Add the herbs and scallions and toss lightly to combine.
Add the scallions and herbs to the potatoes & vinaigrette.
Allow the potato salad to set for at least 10 minutes to allow the flavors to meld.
Combine it well and allow it to meld for 10 minutes.
Serve warm or at room temperature.
Serve warm or at room temperature.
A potato salad for any occasion! ~Linda
Dijon Vinaigrette Potato Salad (adapted from thekitchn.com) Serves 4 – 6, Prep Time: 30 minutes, Cook Time: 20 minutes
Ingredients:
- 2 pounds small potatoes (about 2-inches in diameter)
- 1 tablespoon + 1 teaspoon kosher salt, divided
- 1/2 cup loosely packed fresh herbs, (parsley, dill, mint, basil, tarragon, or a combination)
- 4 scallions
- 1/3 cup olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon stone ground mustard
- 1/4 teaspoon freshly ground black pepper
Instructions:
Place the potatoes and 1 tablespoon of the kosher salt in a large saucepan. Cover them by 1 inch with cool water, then bring them to a boil over high heat. Reduce the heat to medium and simmer until the potatoes are easily pierced with a knife, about 15 – 20 minutes.
While the potatoes cook, coarsely chop the herbs and thinly slice the scallions.
Place the olive oil, red wine vinegar, Dijon mustard, stone ground mustard, black pepper, and the remaining 1 teaspoon of kosher salt in the cup of a wand blender or in a small bowl. Blend or whisk well to combine and emulsify.
Drain the cooked potatoes in a colander and rinse them under cold water just until they are cool enough to handle, but still warm. Halve the potatoes or quarter them if they are large and transfer them to a large bowl. Add the vinaigrette and gently toss to coat the potatoes. Add the herbs and scallions and toss lightly to combine. Allow the potato salad to set for at least 10 minutes to allow the flavors to meld. Serve warm or at room temperature.