Potato Salad with Mustard Vinaigrette Recipe

This Potato Salad with Mustard Vinaigrette is a light and tangy recipe, which is made with Yukon Gold potatoes and a zesty whole grain mustard dressing. It’s a healthy, mayonnaise-free side dish, perfect for a summer picnic or barbecue, ready in about 45 minutes.

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Potato Salad with Mustard Vinaigrette Ingredients

A simple, fresh combination for a vibrant, mayo-free potato salad.

• 3 1/2 lb. small Yukon Gold potatoes, cut into 3/4-inch chunks
• 2 large shallots, thinly sliced
• 1/3 cup white wine vinegar
• 1 tsp. sugar
• 1 tsp. kosher salt, plus more to taste
• 2 Tbsp. whole grain mustard
• Black pepper, to taste
• 2/3 cup olive oil
• 1 1/2 cups fresh parsley, chopped

How To Make Potato Salad with Mustard Vinaigrette

A step-by-step guide to this simple and elegant side dish.

1. Pickle the Shallots: In a large serving bowl, combine the thinly sliced shallots with the white wine vinegar, sugar, and 1 teaspoon of kosher salt. Set this mixture aside to let the shallots pickle slightly while you cook the potatoes.
2. Boil the Potatoes: Place the potato chunks in a large pot and cover with generously salted water by about an inch. Bring to a simmer and cook for about 10 minutes, or until the potatoes are tender when pierced with a fork. Drain the potatoes well in a colander and let them sit for about 10 minutes to cool slightly.
3. Make the Vinaigrette: To the bowl with the pickled shallots, whisk in the whole grain mustard and a good pinch of black pepper. While whisking continuously, slowly stream in the olive oil until the dressing is emulsified and slightly thickened.
4. Combine and Serve: Add the still-warm potatoes to the bowl with the vinaigrette and toss well to coat. Add the fresh parsley and toss again. Season with more salt and pepper if needed, and serve.

Recipe Tips

For the most flavorful, perfectly textured potato salad.

• How to get the most flavorful potatoes? The most important trick is to toss the potatoes with the vinaigrette while they are still warm. The warm, porous potatoes will soak up the tangy dressing much more effectively than cold potatoes, seasoning them from the inside out.
• What are the best potatoes to use? Waxy potatoes are the best for this style of salad as they hold their shape well after being boiled and cubed. Yukon Golds are perfect for their creamy texture, but red potatoes or new potatoes are also excellent choices.
• Why pickle the shallots first? Letting the thinly sliced shallots sit in the vinegar and sugar mixture softens their sharp bite, making them pleasantly tangy and slightly sweet. This step creates a more balanced and flavorful dressing.
• Can I make this ahead of time? Yes, this is a fantastic make-ahead salad. You can prepare it completely and store it in the refrigerator. The flavors will continue to meld and may even be better the next day. Just let it sit at room temperature for about 20 minutes and give it a fresh toss before serving.

What To Serve With Potato Salad with Mustard Vinaigrette

Perfect main courses to pair with this light and tangy side.

This versatile, mayo-free potato salad is a wonderful accompaniment to a variety of dishes, especially grilled foods:

• Grilled chicken, fish, or pork chops
• Seared steak or salmon
• Bratwurst or sausages
• It’s also a great addition to a picnic or potluck spread.

How To Store Potato Salad with Mustard Vinaigrette

Keeping your salad fresh and delicious.

• Refrigerate: Store leftover potato salad in an airtight container in the refrigerator. It will stay fresh and delicious for up to 4 days.

Potato Salad with Mustard Vinaigrette Nutrition Facts

An estimated guide per serving.

• Calories: 320 kcal
• Carbohydrates: 30 g
• Protein: 5 g
• Fat: 20 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Elevating Twice-Baked Potatoes Recipe
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• Pepperoni Pizza Stuffed Potatoes Recipe