Dijon Vinaigrette Potato Salad
Serves 6 to 8
Time 40 min
Creamy Yukon Gold potatoes provide a tender base in this light and tangy, European-style alternative to the traditional mayonnaise-based potato salad. Chives, parsley, tarragon and capers add depth of flavor, while olive oil and Dijon mustard pull it all together. A delicious, healthful addition to a summer picnic or barbecue. When selecting the potatoes, be sure to choose ones that are about the same size to ensure even cooking.
Special Diets:
Ingredients
- 3 pounds medium Yukon Gold potatoes
- 1/2 cup extra-virgin olive oil
- 3 tablespoons white wine vinegar
- 2 teaspoons coarse-grained Dijon mustard
- 1 tablespoon caper liquid from the jar
- 1 clove garlic, finely chopped
- 1/4 teaspoon ground black pepper
- 1/2 cup finely chopped chives or green onions
- 1/3 cup chopped flat-leaf parsley
- 3 tablespoons finely chopped tarragon
- 2 tablespoons capers, drained
Method
Place the potatoes into a large pot of salted water.
Bring to a boil over medium high heat, then reduce the heat to medium low and simmer until potatoes are tender, about 15 minutes.
Drain potatoes and set aside to cool.
Meanwhile, prepare the dressing. Whisk together oil, vinegar, mustard, caper liquid, garlic, salt and pepper in a medium bowl. Set aside.
Cut the cooled potatoes into 1/3-inch thick slices and transfer to a large bowl.
Add chives, parsley, tarragon, capers and reserved dressing and toss gently to coat.
Serve at room temperature.
Nutritional Info:
Per serving: 280 calories (140 from fat), 16g total fat, 2.5g saturated fat, 0mg cholesterol, 280mg sodium, 36g carbohydrates (4g dietary fiber, 4g sugar), 6g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 3 pounds medium Yukon Gold potatoes
- 1/2 cup extra-virgin olive oil
- 3 tablespoons white wine vinegar
- 2 teaspoons coarse-grained Dijon mustard
- 1 tablespoon caper liquid from the jar
- 1 clove garlic, finely chopped
- 1/4 teaspoon ground black pepper
- 1/2 cup finely chopped chives or green onions
- 1/3 cup chopped flat-leaf parsley
- 3 tablespoons finely chopped tarragon
- 2 tablespoons capers, drained