Potato Salad With Dijon Vinaigrette

Potato Salad With Dijon Vinaigrette

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.

Yield: 8 to 10 servings

3 pounds red new potatoes

¼ cup red wine vinegar

3 tablespoons whole grain Dijon mustard

½ cup olive oil

6 scallions, chopped

½ cup chopped parsley

¼ cup chopped dill

Salt and pepper

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.

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

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

TIP: 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 potatoes 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.

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 potatoes with dill and and scallions before adding sauce. YUM!