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mustard potato salad

Mustard Potato Salad

This mustard potato salad combines tender potatoes with a tangy Dijon vinaigrette, fresh dill, parsley, red onion and capers. Light, herby and full of bright flavour, it’s a fresh alternative to classic creamy potato salad.
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Prep Time 15 minutes
Cook Time 6 minutes
Servings: 8
Course: Salad
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Potatoes and Herbs
  • 1 1/2 lb small potatoes such as new potatoes Yukon gold potatoes, or red potatoes
  • Water
  • tsp salt
  • 1/4 cup chopped red onions
  • 1/4 cup fresh chopped parsley
  • 1/4 cup chopped dill
  • 2 tbsp capers
For the Dijon Vinaigrette
  • 1/3 cup extra virgin olive oil
  • 2 tbsp white wine vinegar
  • 2 tsp Dijon mustard
  • 1/2 tsp ground sumac
  • 1/2 tsp black pepper
  • 1/4 tsp ground coriander

Method
 

  1. Prepare the potatoes. Wash and scrub the potatoes, then dry them thoroughly. Use a mandoline slicer to cut the potatoes into thin slices.
  2. Simmer until tender. Put the sliced potatoes into a pot and pour in enough water to cover them by 1 inch. Bring the water to a boil, add the salt, then lower the heat. Simmer for about 6 minutes or so, until the potatoes are tender enough to pierce with a fork.
  3. Whisk the vinaigrette. Add the extra virgin olive oil, white wine vinegar, Dijon mustard, ground sumac, black pepper and ground coriander to a small bowl. Whisk until the dressing is well combined.
  4. Dress the warm potatoes. Once the potatoes are tender, take them off the heat and drain them thoroughly. Transfer them to a large mixing bowl and immediately pour over the Dijon mustard dressing. Toss gently so the thin potato slices are coated without breaking them apart.
  5. Add the fresh ingredients. Add the chopped red onions, fresh parsley, dill and capers. Gently toss again until they are distributed through the potatoes.
  6. Rest before serving. Move the salad to a serving platter and give it some time to marinate before serving. You can refrigerate it for 1 hour or so, but bring it back to room temperature before serving.

Notes

Making The Salad Ahead

You can prepare this mustard potato salad in advance, but the supplied recipe recommends splitting the process slightly.
Dress the cooked potatoes with the vinaigrette first, then hold back the onions, herbs and capers. The dressed potatoes can be refrigerated for up to 8 hours. Before serving, add the red onions, parsley, dill and capers, then toss everything together.
This keeps the fresh additions separate until closer to serving while still allowing you to handle the potato and dressing portion earlier.
Leftovers can be kept covered in the refrigerator for 2 to 3 days or so, according to the supplied recipe notes.