Dijon Potato Salad
From Martha Stewart
For our second urban garden meal we snagged some of our thyme and parsley for this deliciously different take on potato salad. We made it as a side dish the other night when my little brother, Marc, and his new fiance, Nicole, came over for dinner. We put out a simple summer spread of BBQ chicken, zucchini crisps (Marc said Nicole didn’t like zucchini, but I knew I could win her over with those!), cornbread and this salad. I know John was bummed that it wasn’t the calorie-laden mayo version, but I thought this was a great alternative to the standard stuff we’ll be gorging on at every BBQ this summer. Blending Dijon and oil gives it a nearly creamy feel anyhow, and it lets the red onion and fresh herbs really sing. Plus it couldn’t be easier and is best (and safely) served at room temperature!
- 2 lb fingerling or small new potatoes, halved or quartered into equal sized pieces (I sort of wish I had gone smaller – quarters or 6ths, that way the dressing coats the potatoes more)
- salt, to taste, divided
- 1/4 cup olive oil
- 3 Tbsp Dijon mustard
- 3 Tbsp fresh parsley, minced
- 2 Tbsp apple cider vinegar
- 2 Tbsp shallot, chopped
- 1 tsp fresh thyme, chopped
- pepper, to taste
- 1/4 of a small red onion, sliced
- Place potatoes in a large pot and cover with cold water by 1 inch. Salt generously.
- Bring to a boil, then reduce heat to medium-low and simmer 10-15 minutes, or until potatoes are tender.
- Rinse under cold water to stop the cooking. Drain.
- In a large bowl, whisk together olive oil, mustard, parsley, vinegar, shallot, thyme, and salt and pepper to taste.
- Add cooled potatoes and red onion to the dressing. Toss to combine.
- Serve at room temperature.