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    Home » Salads

    Potato Salad with Mustard Vinaigrette

    Published: Apr 23, 2009 · Modified: Apr 3, 2022 by Dara · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. · 9 Comments

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    Potato Salad with Mustard Vinaigrette Recipe

    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 bell pepper in a blue and white bowl.

    Potato Salad with Mustard Vinaigrette

    This potato salad is dressed with an easy, delicious mustard vinaigrette. Perfect for potlucks and barbecues!
    5 from 1 vote
    Print Pin Rate
    Course: Salads, Side Dishes
    Cuisine: American
    Keyword: Potato Salad
    Prep Time: 15 minutes
    Cook Time: 25 minutes
    Total Time: 40 minutes
    Servings: 6 Servings
    Calories: 230kcal
    Author: Dara Michalski | Cookin' Canuck

    Ingredients

    • 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
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    Instructions

    • 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.

    Notes

    Adapted from a Gourmet Magazine recipe.
    Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the WP Recipe Maker calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

    Nutrition

    Serving: 1portion (⅛ of recipe) | Calories: 230kcal | Carbohydrates: 28g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Sodium: 333mg | Potassium: 750mg | Fiber: 4g | Sugar: 4g | Vitamin A: 385IU | Vitamin C: 28mg | Calcium: 31mg | Iron: 2mg
    Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

    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.

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      Reader Interactions

      Comments

      1. ivoryhut

        June 25, 2010 at 3:28 pm

        What a wonderful version of potato salad, without mayo! Great use of mustard vinaigrette.

        Reply
      2. Maggy @ ThreeManyCooks

        June 22, 2010 at 1:51 pm

        I love potato salad and this one looks fantastic - love the mustard vinaigrette!

        Reply
      3. Tracy

        June 16, 2010 at 7:04 pm

        Yum! I'll have to try this because for reasons unbeknown to me, my hubby doesn't like creamy potato salad!

        Reply
      4. Cookin' Canuck

        June 17, 2009 at 2:40 am

        I'm so glad to hear that!

        Reply
      5. Anonymous

        June 17, 2009 at 2:30 am

        I just made this for dinner, and it was fabulous! Thanks for the recipe!!!

        Reply
      6. Salad Recipes

        June 11, 2009 at 12:26 am

        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!

        Reply
      7. Cookin' Canuck

        April 24, 2009 at 8:58 pm

        Thank you, Somer. I hope you enjoy it.

        Reply
      8. Somer

        April 24, 2009 at 5:00 pm

        This is a very interesting recipe! It's also very pretty!

        Reply
      9. Norah

        April 23, 2009 at 3:39 pm

        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.

        Reply

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      I'm Dara, a Canadian living in the U.S. and sharing my favorite healthy recipes. My cooking motto is that healthy eating never needs to be boring!

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