Are you looking for the perfect side dish for your backyard cookout this summer? Are you going to a pot luck and want an easily portable yet tasty dish to bring? Are you like me and hesitant to serve a mayonnaise ladened dish to an outdoor meal? If so, then this tangy potato salad is the dish you’ve been looking for.
Adapted from Williams Sonoma, this Dijon potato salad packs a punch without being overpowering. A generous serving of parsley adds brightness and a bit of crunch to the salad as well. The dressing is vinegar based so there isn’t any worry about the salad spoiling. And, because it can be served either cold or at room temperature (I prefer room temperature), it doesn’t take up much needed space in the refrigerator. What more do you need?
DIJON POTATO SALAD
2 pounds small, round red-skinned potatoes, each about 1 1/2 inches in diameter
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 1/2 tablespoons Dijon mustard
1/2 teaspoon kosher salt
Freshly ground pepper, to taste
1/3 cup fresh parsley, chopped
Place the potatoes in a large saucepan with water to cover.
Bring to a boil over high heat, reduce the heat to medium-low, cover and simmer until the potatoes are tender when pierced with a knife, about 15 minutes.
Meanwhile, in a large bowl, whisk together the olive oil, vinegar, mustard, salt and pepper until blended.
When the potatoes are ready, drain them into a colander.
When they are cool enough to handle, quarter them and add them to the dressing.
Add the parsley folding gently to distribute the all of ingredients evenly.
Serve the salad warm or at room temperature.