Potato Salad with Dijon Vinaigrette
There is nothing complicated about this potato salad. It is just boiled red potatoes tossed with a simple Dijon mustard vinaigrette and a generous smattering of scallions and fresh herbs – that’s the beauty of it. The salad can be served cold or at room temperature. The flavor gets better as it sits, making it an ideal dish to take to a potluck or picnic.
Ingredients
- 3-pounds red new potatoes
- ¼ cup red wine vinegar
- 3 tbsp. whole grain Dijon mustard
- ½ cup olive oil
- 6 scallions, chopped
- ½ cup fresh parsley, chopped
- ¼ cup fresh dill, chopped
- Salt and pepper, to taste
Instructions
- Place the potatoes in a large stockpot and cover with water.
- Bring to a boil and cook until the potatoes are tender; about 20 minutes.
- Drain and allow to cool; when cool, cut the potatoes in half.
- In a large bowl, combine the vinegar and mustard; slowly whisk in the olive oil.
- Add the potatoes to the vinaigrette; mix gently but thoroughly.
- Toss in the scallions, parsley and dill; add salt and pepper, to taste; gently toss to combine.
- Place salad in an airtight container and refrigerate until ready to serve.
