You cannot tear me away from a good potato salad (or any good potato, for that matter). I love the mix of starchy potato with a great dressing. Over the years, I’ve shifted toward vinaigrette dressings for my potato salads because it feels lighter, especially on hot summer evenings. This recipe has been my summer go-to potato salad for several years now. It even catches the attention of those who, and I cannot understand this!, don’t like potato salad.[box type=”info” size=”large”]Make It A Meal!
Serve with grilled tri-trip, roasted corn, and grilled summer fruit with ice cream.[/box]
Potato Salad with Mustard Vinaigrette
By April 28, 2013Published:
- Yield: 4 - 6 Servings
- Prep: 45 mins
- Cook: 30 mins
- Ready In: 1 hr 15 mins
Serve this salad warm or cold. If you're making it ahead, reserve some vinaigrette and toss the salad with it right before serving.
- 1 pound Yukon Gold potatoes (see Notes)
- 2 tablespoons white vinegar (see Notes)
- 2 teaspoons grainy Dijon mustard
- 1/4 cup canola oil or other light oil
- 3 green onions sliced, both white and green parts
- 1 shallot thinly sliced
- 2 cloves garlic minced
- Salt and pepper to taste
- Place the potatoes in a pot with enough cold water to cover them. Bring the potatoes to a boil, and cook until just tender (I use a wooden skewer to test my potatoes — when it slides in and out easily while the potato is still firm, the potatoes are done).
- Set the potatoes aside to cool. When they’re cool enough to handle, peel them (see Notes) and cut into 1/4 inch slices or bite-sized cubes.
- Make the dressing. In a large serving bowl, whisk the vinegar and mustard together. Slowly add the oil, making a lovely emulsion. Add the onions, shallot, and garlic. Whisk until well-combined. Taste, adjust seasonings, add salt and pepper.
- Add the potatoes to the dressing and gently toss to coat. If you’re not serving the salad right away, reserve some of the dressing to add to the salad just before serving.