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 tablespoon white wine vinegar and 2 teaspoon 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 tablespoon white wine vinegar, 1 clove minced garlic, ¼ cup finely chopped onion, and 4 tablespoon Dijon mustard. In a slow stream, add 5 tablespoon 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 tablespoon 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 ½ 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.
Potato Salad with Mustard Vinaigrette
- 5 tablespoons white wine vinegar divided
- 2 teaspoons sugar
- 2 pounds red-skinned potatoes quartered
- 1 garlic clove minced
- ¼ cup finely chopped onion
- 4 tablespoons Dijon mustard
- 5 tablespoons extra-virgin olive oil
- 1 tablespoon minced fresh thyme
- ½ teaspoons kosher salt or to taste
- ½ teaspoon ground pepper or to taste
- ½ red bell pepper diced
- In a large bowl, whisk together 3 tablespoons white wine vinegar and the sugar until the sugar dissolves.
- Place the potatoes in a large pot and fill the pot with cold water so that it is one inch above the potatoes. Set over high heat and boil the potatoes for 20-25 minutes, or until they are just tender when pierced with a fork.
- Drain and put the potatoes into the large bowl with the vinegar/sugar mixture. Gently stir until the potatoes are coated with the mixture.
- In a small bowl, whisk together the remaining 2 tablespoons white wine vinegar, garlic, onion, and Dijon mustard. In a slow stream, add the 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 ½ 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.
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.