It seems like all the traditional summer picnic salads – potato, pasta, macaroni, cole slaw – have a mayonnaise-based dressing of some sort. This baby red potato salad is a great alternative for the mayo-phobic. The mustard seeds in the vinaigrette add a great texture and they even sort of pop in your mouth while you chew them. 🙂
The key to this salad is to have the grainy mustard dressing ready to go when you drain the potatoes. Toss the dressing with the warm potatoes and the meld together beautifully. Use this recipe as a base and make whatever additions you’d like. Roasted peppers, celery, radishes, olives, and/or bacon would make great additions!
- 3 pounds baby red potatoes, halved
- 4 tablespoons whole grain mustard, I used Maille
- 2 teaspoons red wine vinegar
- 2 tablespoon chopped capers
- 2 shallots, chopped
- ¼ cup extra virgin olive oil
- Kosher salt and freshly ground black pepper, to taste
- 3 tablespoons chopped chives
- 2 tablespoons chopped parsley
- Add potatoes to a pot of cold salted water. Bring to a boil and cook for around 10 minutes until the potatoes are fork tender and drain.
- While the potatoes are cooking, stir together the mustard, vinegar, capers and shallots. Slowly whisk in the olive oil until incorporated. Taste and season with salt and pepper.
- Return the drained potatoes to the pot and pour over the dressing. Gently toss to coat all of the potatoes. Let cool to room temperature and if not serving in the next hour or so, cover and refrigerate. Toss with herbs and serve at room temperature or chilled.
Cheers and Happy Grilling!