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Jul 28 / JW

My Favourite Potato Salad

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I first started making a version on this salad years ago. I think it was actually Bobby Flay’s recipe called “Mustard Onion Potato Salad” or something similar. I just always hated the mayonaissey, heavy, blah taste of potato salad and this recipe was such a departure from that, I loved it! I’ve made some adjustments, but the heart of the dish stays true, a mustardy vinagraitte melts into the warm potatoes, making a truly drool worthy potato salad.

First, halve your potatoes and steam or boil until fork tender. While the potatoes are cooking, make the dressing. Whisk olive oil, grainy mustard, dijon mustard, mayo, salt and pepper.

Chop your dill,chives, and green onions(spring onions), then add the cooked potatoes, and the herbs on top, and stir to combine.

If you taste it right away it will have quite a sharp flavour, but as the potatoes cool and start to absorb the vinagraitte, the flavours will mellow and really come together.

Here’s the Recipe:

Mustard Vinaigrette & Herb Potato Salad

Ingredients

  • 10-15 Small Waxy red or white potatoes
  • 3-4 Spring Onions
  • 3-4Tbl Olive Oil
  • 2 Heaping Tbl Grainy Mustard
  • 1Tbl Dijon Mustard
  • 2 tsp Fresh Dill, chopped
  • 2 tsp Chives, chopped
  • 1 tsp Mayo(optional)
  • 1 1/2 tsps Salt and Pepper

Cooking Directions

  1. Halve and cook potatoes then drain. Chop herbs.
  2. Mix mustards, olive oil, salt and pepper, and mayo in a medium bowl.
  3. Add cooked potatoes, then add herbs and mix carefully together. Let cool to room temperature
  4. Serves 4

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