Summer picnics and fall tailgates are filled with potato salad. They are almost universally mayonnaise-based with the biggest variations being the addition of hard-boiled egg, relish, bacon or olives. And, then there is the decision of what type of potato to use.
But, today’s potato salad recipe is mayonnaise-free. It’s tangy, bright and delicious. This is the potato salad recipe that friends will ask you for and bring up time and time again. If you serve it warm, it’s elegant enough to be placed with a grilled steak. Serve it cold or room temperature and it works with sandwiches and barbecue.
The dressing for this potato salad is an easy-to-make garlic mustard vinaigrette. It’s tangy and pairs perfectly with the potatoes. The herbs are a necessity. Even my husband, who hates dill, actually appreciated the dill in this recipe. I just make it with a smaller amount of dill for him. For me, I add more dill than the recipe actually calls for. And, for Niçoise salad fans, this dressing recipe works well for that type of salad too. Or, grill some fresh tuna and serve with this dressing. All that to say, don’t reserve this tangy, delicious garlic mustard vinaigrette for only this potato salad!
This recipe was slightly tweaked from one found at The Minimalist Baker. Check out this website for more yummy recipes!
- 2 pounds baby red potatoes
- 1 pinch sea salt and black pepper
- 2 Tbsp dijon mustard
- ½ Tbsp spicy brown mustard
- 4 cloves garlic, minced
- ½ tsp each sea salt and black pepper (plus more to taste)
- 3 Tbsp red wine vinegar (or white wine vinegar)
- 2 Tbsp apple cider vinegar
- 4 Tbsp good olive oil
- 2 Tbsp - ¼ cup fresh chopped dill
- 1 cup diced green onion
- ¼ cup fresh chopped parsley
- Alternative: substitute leeks for green onion. If you do this, soak the leeks in the vinegar for 10 minutes and drain before you start preparing your dressing.
- Clean potatoes and slice into ¼-inch slices so that each slice makes a small circle (I prefer this to a wedge or cube for this potato salad.). Add potatoes to a large pot and cover with water. Add a large pinch of salt and bring to a boil over high heat. Reduce heat to medium/high and cook for approximately 10-12 more minutes or until the potato slices are thoroughly cooked, tested by being easily pierced with a fork. When finished cooking, drain and rinse the potatoes with cool water. When mostly dry, add to a large mixing bowl. Season with salt and black pepper. Set aside.
- While potatoes are cooking, prepare the dressing. Add both mustards, garlic, salt, pepper and both vinegars to a mixing bowl and whisk. While continuing to whisk, slowly pour in the olive oil. Add the dill, green onions and parsley and whisk again.
- Taste and adjust seasoning for your preference.
- Add the dressing to the potatoes and toss to combine. Taste the potato salad and adjust salt and pepper if needed. It’s now ready to enjoy, but it also soaks in more of the flavor of the dressing the longer it sits.
- Serve warm, chilled, or room temperature.
- Leftovers? See note below about adding green beans.
More potato salad recipes from our archives:
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