Potato Salad with Dijon Dressing & Mayo Free
When it comes to a summer side dish, a potato salad is pretty high on my list. This delicious, chilled Potato Salad with Dijon Dressing & Mayo Free is filled with flavor and fresh ingredients. It’s perfect for a summer potluck or picnic.
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Why this Recipe Works
This Potato Salad with Dijon Dressing & Mayo Free is made with fresh herbs and smothered in a delightful dijon mustard dressing. It’s mayo free which is something that works for a hot summer side dish. One of my favorite things about this recipes is that its made to be room temperature or even cold. It also calls for the potatoes to keep it’s skin so it’s so much easier to prep and cook. And if you are attending a potluck or a picnic, it’s the perfect side dish or meal.
Potato Salad with Dijon Dressing Ingredients
Everything that goes into this salad is fresh minus the dressing ingredients but they don’t count. Here’s a full list of ingredients:
- Red Potatoes
- Green Onions
- Parsley
- Dill
- Dijon Mustard
- Red Wine Vinegar
- Olive Oil
- Salt & Pepper
How to Make Potato Salad with Dijon Mustard
- Start by boiling the potatoes in hot water. This takes about 20 minutes. Once the potatoes are cooled down, you will cut them in half.
- Meanwhile, combine the red wine vinegar and mustard in a large bowl. Slowly whisk in the olive oil.
- Once the potatoes are cooled and cut in half, add to the vinaigrette. Mix in the onions, parsley and dill. And season with salt & pepper.
Notes
- Start slow on the red wine vinegar. It can be overpowering. Cut it in half to start then if it needs it, add the rest. If you add too much, add a little sugar to cut the bitter taste.
- Store in an airtight container in the fridge. This is even better once it’s cooled down.
- The original recipe from the NY Times used scallions instead of green onions. You can also use celery or other fresh ingredients to take it to the next level.
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Potato Salad with Dijon Dressing & Mayo Free
When it comes to a summer side dish, a potato salad is pretty high on my list. This delicious, chilled Potato Salad with Dijon Dressing & Mayo Free is filled with flavor and fresh ingredients. It's perfect for a summer potluck or picnic.
Ingredients
- 3 pounds Red Potatoes
- 3 tablespoons Dijon Mustard
- 1/4 cup Red Wine Vinegar start with 1/8 cup
- 1/2 cup Olive Oil
- 4 Green Onions chopped
- 1/2 cup Parsley chopped
- 1/4 cup Dill chopped
- Salt & Pepper to taste
Instructions
-
In a large pot add the red potatoes. Cover with water and bring to a boil. Boil until the potatoes are soft, about 20 minutes. Drain and allow to cool completely. When the potatoes are cool, cut in half.
-
In a mixing bowl, combine the red wine vinegar and dijon mustard. Slowly whisk in the olive oil. *See notes if the dressing is too bitter and there is too much red wine vinegar.
-
Add the potatoes to the dressing and mix together. Add the onions, parsley and dill and mix some more. Season with salt and pepper and serve.
Recipe Notes
- Start slow on the red wine vinegar. It can be overpowering. Cut it in half to start then if it needs it, add the rest. If you add too much, add a little sugar to cut the bitter taste.
- Store in an airtight container in the fridge. This is even better once it’s cooled down.
- The original recipe from the NY Times used scallions instead of green onions. You can also use celery or other fresh ingredients to take it to the next level.
