What says summertime picnic more than a big bowl of potato salad? My husband is not of fan of mayo-laden, hard-boiled egg-filled potato salads. If you had to pick one of us to stay away from mayo-laden anything, it would not be him. He runs as though someone’s chasing him (because he’s a marathoner, not because he’s a wanted man – except by me). Are you guys gagging yet? Anyways, honey – this one’s for you. The warm potatoes soak up the vinaigrette, which has a slightly sweet flavor, to make a a tender, flavorful salad. This recipe was adapted from one I found in Gourmet magazine.
In a large bowl, whisk together 3 tbsp white wine vinegar and 2 tsp sugar until the sugar dissolves.
Cut 2 pounds of red-skinned potatoes into quarters and place into a pot. You can also use Yukon Gold or fingerling potatoes.
Fill the pot with cold water, about 1 inch above the potatoes and set over high heat.
Boil for 20-25 minutes until the potatoes are just tender. Drain and put into the large bowl with the vinegar/sugar mixture. Gently stir until the potatoes are covered with the mixture.
In the meantime, back at the ranch…in a small bowl, whisk together 2 tbsp white wine vinegar, 1 clove minced garlic, 1/4 cup finely chopped onion, and 4 tbsp Dijon mustard. In a slow stream, add 5 tbsp extra-virgin olive oil, whisking constantly. This will make an emulsification. You know when you buy a bottle of balsamic vinaigrette and the oil and vinegar are separated? That’s because they have not been emulsified. If you add the olive oil gradually, you will get a thick, creamy dressing that won’t separate.
Stir in 1 tbsp chopped fresh thyme.
When the potatoes cool to room temperature, gently fold in the dressing. You may not need all of it. Taste as you go. Season with salt and pepper. Sprinkle 1/2 finely chopped red pepper on top and serve.
This potato salad can be made the day before. Just cover and refrigerate it. Bring it room temperature before serving.
Looking for other variations on potato salad? Check out these links:
Elise Bauer’s classic Dad’s Potato Salad
Bobby Flay’s German Potato Salad
Potato Salad with Mustard Vinaigrette
2 lb red-skinned potatoes, quartered
2 tsp sugar
5 tbsp white wine vinegar
1 garlic clove, minced
1/4 cup finely chopped onion
4 tbsp Dijon mustard
5 tbsp extra-virgin olive oil
Place the potatoes in a large pot and fill the pot with cold water so that it is 1 inch above the potatoes. Set over high heat and boil the potatoes for 20-25 minutes, or until they are just tender. Drain and put the potatoes into the large bowl with the vinegar/sugar mixture. Gently stir until the potatoes are covered with the mixture.
In a small bowl, whisk together 2 tbsp white wine vinegar, garlic, onion, and Dijon mustard. In a slow stream, add extra-virgin olive oil, whisking constantly. This will make an emulsification. Stir in the chopped thyme.
When the potatoes cool to room temperature, gently fold in the dressing. You may not need all of it. Taste as you go. Season with salt and pepper. Sprinkle 1/2 finely chopped red pepper on top and serve.
This potato salad can be made the day before. Just cover and refrigerate it. Bring it room temperature before serving.
Serves 4.
Norah says
That looks really good. I make a French potato salad that is similar and tastes great too. My husband does not really like creamy potato salad.
Somer says
This is a very interesting recipe! It’s also very pretty!
Cookin' Canuck says
Thank you, Somer. I hope you enjoy it.
Salad Recipes says
My goodness, look at that!
Simply Yummistic…just can’t wait to try that.
I will forward this link to all my online friends and colleagues as well.
Thank you so much for such a wonderful recipe!
Anonymous says
I just made this for dinner, and it was fabulous! Thanks for the recipe!!!
Cookin' Canuck says
I'm so glad to hear that!
Tracy says
Yum! I'll have to try this because for reasons unbeknown to me, my hubby doesn't like creamy potato salad!
Maggy @ ThreeManyCooks says
I love potato salad and this one looks fantastic – love the mustard vinaigrette!
ivoryhut says
What a wonderful version of potato salad, without mayo! Great use of mustard vinaigrette.