Ingredients
Main Ingredients
- 2 pounds potatoes, waxy variety like fingerling or new potatoes Use waxy potatoes for the best texture.
- 3 tablespoons Dijon mustard
- 6 tablespoons olive oil
- 2 tablespoons white wine vinegar
Optional Ingredients
- 1/4 cup fresh herbs (such as parsley, chives, and tarragon), chopped
- 1 small red onion, finely chopped Optional
- 1 cup green beans, trimmed and blanched Optional
- 1/4 cup Kalamata olives, pitted and sliced Optional
Method
Preparation
- Boil the potatoes in salted water until tender, about 15-20 minutes. Drain, let cool slightly, then cut into bite-sized chunks.
- In a large bowl, whisk together the Dijon mustard, olive oil, white wine vinegar, salt, and pepper.
- Add the warm potatoes to the bowl and gently toss to coat with the vinaigrette.
- Stir in the fresh herbs and optional ingredients (red onion, green beans, olives) if using.
- Adjust seasoning as needed, and serve warm or chilled.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 14gSaturated Fat: 2gSodium: 200mgFiber: 3gSugar: 1g
Notes
To store, place the potato salad in an airtight container and refrigerate. It will stay fresh for up to 3 days. If you find it dry after a day, give it a quick stir with a little olive oil or vinegar to revive the flavors. This salad can be served in a large bowl or on individual plates; garnish with additional fresh herbs for a pop of color.
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