Dijon Potato Salad

Summer and potato salad are made for each other.  Whether you are firing up your grill on a Saturday afternoon for the family or attending a potluck-style picnic, potato salad is always a hit.  I like all kinds, too.  I like creamy versions and vinegar based versions.  I'm all about potato salad equality. 

The problem with mayonnaise based potato salads, though, is refrigeration.  They must be kept cool because mayonnaise and sun don't get along.  That's why, when I decided to make potato salad for the 4th of July, I skipped the mayonnaise.  No mayonnaise, no worry!  Perfect for a picnic on the roof while waiting for the fireworks to start overhead.  

Or in your backyard. Whatever.

I started by cleaning a pound of new potatoes and halving or quartering them if they were particularly large.  I boiled them until fork tender.

While the potatoes were boiling, I combined Dijon mustard with white wine vinegar in a mixing bowl.  I seasoned with salt and pepper and set aside.

When the potatoes were finished, I drained them then added the warm potatoes to the mustard-vinegar mixture and tossed until the warm potatoes were completely coated in the dressing.  I let the potatoes cool and added some olive oil and plenty of chopped fresh parsley.

This potato salad was tangy, fresh, and even a little creamy, although it had no mayonnaise!  The Dijon and vinegar dressing soaks into the warm potatoes and flavors them throughout, and the fresh parsley gives it such a nice, fresh taste.

I served this alongside some coleslaw and, since it was the 4th of July, hot dogs.  

It was the perfect side dish for our 4th of July purposes, but I can imagine no better addition to any picnic this summer.  So delicious.

Here's the recipe:

Dijon Potato Salad (adapted from Everyday Food)

1 lb new potatoes, scrubbed clean and halved (or quartered, if very large)

2 tablespoons white wine vinegar

2 tablespoons Dijon Mustard

Salt and pepper

2 tablespoons of olive oil

1/2 cup chopped fresh parsley

Add potatoes to a large pot of cold water.  Bring water to a boil and cook until fork-tender, about 15-20 minutes.  Keep testing so as not to overcook the potatoes.  

In a serving bowl or mixing bowl, combine the vinegar and Dijon mustard.  Season with salt and pepper.  When the potatoes are done, drain and add the hot potatoes.  Toss until the potatoes are coated in the sauce.  Let potatoes cool.

When the potatoes have cooled, add the olive oil and parsley and toss to combine.  Serve with hot dogs, hamburgers, or something grilled.    

Enjoy!