Potato Salad With Dijon Vinaigrette

By William Norwich

Potato Salad With Dijon Vinaigrette
Michael Kraus for The New York Times
Total Time
45 minutes
Rating
4(4,270)
Comments
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There’s nothing complicated about this potato salad — it’s really just boiled red potatoes tossed with a simple Dijon mustard vinaigrette and a generous smattering of scallions and fresh herbs — and that’s the beauty of it. It’s served cold or at room temperature, and its flavor gets better as it sits, making it an ideal dish to bring to a potluck or a picnic.

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Ingredients

Yield: 8 to 10 servings
  • 3pounds red new potatoes
  • ¼cup red wine vinegar
  • 3tablespoons whole grain Dijon mustard
  • ½cup olive oil
  • 6scallions, chopped
  • ½cup chopped parsley
  • ¼cup chopped dill
  • Salt and pepper
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)

209 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 25 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 3 grams protein; 394 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place the potatoes in a large stockpot, and cover with water. Bring to a boil, and cook until the potatoes are tender, about 20 minutes. Drain and allow to cool. When cool, cut the potatoes in half.

  2. Step 2

    Combine the vinegar and mustard in a large bowl. Slowly whisk in the olive oil.

  3. Step 3

    Add the potatoes to the vinaigrette, and mix gently but thoroughly. Toss in the scallions, parsley and dill. Salt and pepper to taste.

Ratings

4 out of 5
4,270 user ratings
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Comments

Dennis R

I use the Barefoot Contessa’s method. Bring the potatoes to a boil until they are barely fork tender. Drain them in a colander. Place the colander holding the potatoes over the pot you used to boil them. Cover with a dry disinherited towel or two and wait 25-30 minutes. When the poatoes are cool enough co handle they will be done. What is great about this method is the skin stays red or colors back up with the dressing and when you halve or quarter the potatoes the skin does not peel.

Susan

How did you keep the red potatoes red? Mine lost their beautiful color when boiling.

Hewins

Truly delicious, but as other noted, proportions are way off. I reduced Dijon to 1 and half TBLSP, 1/8 cup of red wine vinegar, 1/8 cup of oil and reduced dill to 1 teaspoon. I added three strips crumbled bacon, and reserved 1 TBLSP of bacon grease and added to sauce and a TBLSP of capers. I tossed potatos with dill and and scallions before adding sauce. YUM!

emma

Easy and DELICIOUS. I had less than 3 lbs of potatoes and there was a good volume of dressing in the bottom of the bowl, so I added about 12oz of green beans to bulk up the salad—an idea I got from another potato salad recipe. It was a great match for the potatoes! I will make this again and again!

Colin

I have made this delicious salad many times. The only change I have made is to half the dressing. I found it to be way too much for the volume of salad. The flavors still shine through but not as "gloppy" to me.

Donna D

I made this salad with purple potatoes. Had to remove the skins, after boiling, because they aren't soft like red potatoes. I drizzled the dressing over the top, and added the chopped herbs. The yellow, purple and green colors were beautiful, and the salad was delicious.

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