Dijon Vinaigrette Potato Salad

Vibrant, tangy, and savory Dijon Vinaigrette Potato Salad. The dill provides a refreshing touch, the garlic contributes a comforting raw bite, and the Dijon mustard adds a delightful, complex depth of flavor.

Spring side dish, simple and easy recipe. Dijon Vinaigrette Potato Salad

In my family, we strive to accommodate various diets and preferences. This Dijon Vinaigrette Potato Salad was created for someone who isn't fond of mayonnaise. It captures the essence of a classic potato salad without the mayo, offering a healthier alternative. The salad is vibrant, tangy, and savory, coming together quickly. The potatoes are tender and soak up the vinaigrette. The dill brings a refreshing touch, the garlic adds a comforting raw bite, and the Dijon mustard lends a delightful complex depth of flavor.

Easy Potato Salad Recipe - Dijon Vinaigrette Potato Salad

Vinaigrette Dijon Potato Salad side dish for dinner.

Equipment

• Pot

• Strainer

• Mixing Bowl

• Spatula

Tips or Tricks

• I prefer preparing the potatoes a day in advance to let them cool completely and slightly firm up, which helps prevent them from breaking too much during mixing

• Typically, waxy potatoes are recommended, but I personally favor russet potatoes. They absorb flavors better, softer potato, and in this recipe, the small potato pieces that break down contribute to a slightly creamier sauce, especially since it's a vinaigrette. Following the tip mentioned above helps prevent excessive breakage.

Length of Time

• Prep Time - 15 minutes

• Cook time - 13 minutes

Servings

• Serving Size: 1/4 cup

• Servings: 10

Ingredients

• 2 ½ cups russet potatoes cleaned and ½” pieces

• 1 tablespoon extra-virgin olive oil

• 2 tablespoon course Dijon mustard

• 1 tablespoon white wine vinegar

• ½ small yellow onion zested

• 1 garlic zested

• 1 celery stalk zested

• 1 tablespoon dill

• 4 hardboiled eggs rough chopped

• Kosher Salt

• Black pepper

Directions

1. In a pot, bring potatoes, cold water and teaspoon kosher salt to boil, cook for 13 minutes. Drain and cool completely

2. In a bowl, combine oil, mustard, vinegar, onions, garlic, celery, and dill

3. Add potatoes and eggs. Combine gently

4. Serve warm or chilled

Notes

• I'm a rebel who keeps the skin on for added nutrition and flavor