Herbed Potato Salad with Mustard Vinaigrette
As a busy mom, I know how challenging it can be to whip up something delicious yet simple. That’s why I adore this Herbed Potato Salad with Mustard Vinaigrette. It’s not just a salad; it’s a delightful dish that brings a burst of flavor to any meal. Whether you’re hosting a family gathering or just need a quick side for dinner, this recipe is your go-to. With its vibrant herbs and tangy dressing, it’s sure to impress your loved ones while keeping your kitchen time to a minimum. Let’s dive into this culinary adventure!
Why You’ll Love This Herbed Potato Salad with Mustard Vinaigrette
This Herbed Potato Salad with Mustard Vinaigrette is a lifesaver for busy days. It’s quick to prepare, taking just 30 minutes from start to finish. The combination of fresh herbs and a zesty dressing elevates the humble potato to new heights. Plus, it’s versatile enough to pair with any main dish, making it a perfect addition to your meal rotation. Trust me, your taste buds will thank you!
Ingredients for Herbed Potato Salad with Mustard Vinaigrette
Gathering the right ingredients is the first step to creating this delightful Herbed Potato Salad with Mustard Vinaigrette. Here’s what you’ll need:
- Baby Potatoes: These little gems are tender and creamy, making them perfect for salads. Their size means they cook quickly, saving you precious time.
- Salt: A must for seasoning the water when boiling the potatoes. It enhances the natural flavors and ensures your potatoes are tasty.
- Olive Oil: This adds richness and a smooth texture to the dressing. Plus, it’s heart-healthy, making it a great choice for everyday cooking.
- Apple Cider Vinegar: This tangy ingredient brightens the salad and balances the flavors beautifully. It’s also packed with health benefits!
- Dijon Mustard: A key player in the vinaigrette, it brings a delightful kick and depth of flavor that elevates the entire dish.
- Honey: Just a touch of sweetness to balance the tanginess of the mustard and vinegar. It’s like a warm hug for your taste buds!
- Black Pepper: Freshly cracked pepper adds a subtle heat and enhances the overall flavor profile of the salad.
- Fresh Parsley: This herb adds a pop of color and freshness. It’s a classic choice that complements the potatoes perfectly.
- Fresh Chives: With their mild onion flavor, chives add a lovely crunch and a hint of sophistication to the salad.
- Red Onion: Finely chopped, it provides a bit of bite and sweetness, balancing the other flavors beautifully.
- Celery: Diced celery adds a satisfying crunch and freshness, making each bite a delightful experience.
For those looking to mix things up, consider adding Greek yogurt or sour cream for a creamier texture. You can also swap the baby potatoes for sweet potatoes for a different flavor profile and added nutrition. The exact quantities for each ingredient are available at the bottom of the article for easy printing!
How to Make Herbed Potato Salad with Mustard Vinaigrette
Now that we have our ingredients ready, let’s dive into the steps to create this delicious Herbed Potato Salad with Mustard Vinaigrette. Each step is simple, and I promise you’ll feel like a culinary rockstar by the end!
Step 1: Boil the Potatoes
Start by placing the halved baby potatoes in a large pot. Cover them with cold water, ensuring they’re fully submerged. Add a teaspoon of salt to the water; this is crucial for flavor. Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat slightly and let the potatoes cook for about 15-20 minutes. You’ll know they’re ready when a fork easily pierces through them. Drain the potatoes and let them cool slightly. This step is essential for achieving that perfect tender texture!
Step 2: Prepare the Mustard Vinaigrette
While the potatoes are cooling, let’s whip up the mustard vinaigrette. In a small bowl, combine the olive oil, apple cider vinegar, Dijon mustard, honey, and black pepper. Whisk everything together until it’s well blended. The dressing should be smooth and slightly thick. This vinaigrette is the heart of the salad, so take a moment to appreciate the beautiful balance of flavors you’ve created!
Step 3: Combine Ingredients
In a large mixing bowl, combine the warm potatoes with the chopped parsley, chives, red onion, and diced celery. Pour the mustard vinaigrette over the potato mixture. Gently toss everything together, ensuring each potato is coated in that zesty dressing. The warmth of the potatoes will help absorb the flavors, making every bite a delightful experience. Don’t be afraid to get your hands in there; it’s all part of the fun!
Step 4: Let It Rest
Now comes the best part—letting the salad sit! Allow it to rest at room temperature for about 15 minutes. This waiting period is crucial as it lets the flavors meld together beautifully. Trust me, the salad will taste even better after it has had a chance to relax. You can serve it warm or at room temperature, depending on your preference. Either way, it’s going to be a hit!
Tips for Success
- Always salt your boiling water; it enhances the potatoes’ flavor.
- For a creamier salad, mix in Greek yogurt or sour cream.
- Let the salad sit for at least 15 minutes to develop flavors.
- Use fresh herbs for the best taste; dried herbs won’t have the same impact.
- Feel free to customize with your favorite veggies or proteins!
Equipment Needed
- Large Pot: Essential for boiling the potatoes. A Dutch oven works well too.
- Colander: Perfect for draining the potatoes after boiling.
- Whisk: Ideal for mixing the vinaigrette. A fork can work in a pinch.
- Mixing Bowl: A large bowl for combining all the ingredients. Any bowl will do!
- Cutting Board and Knife: Necessary for chopping herbs and veggies.
Variations
- Herb Swap: Experiment with different herbs like dill or basil for a unique twist.
- Vegan Option: Replace honey with maple syrup for a vegan-friendly dressing.
- Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce to the vinaigrette for some heat.
- Protein Boost: Toss in cooked chickpeas or diced grilled chicken for a heartier salad.
- Nutty Flavor: Sprinkle toasted walnuts or pecans on top for added crunch and flavor.
Serving Suggestions
- Pair this Herbed Potato Salad with grilled chicken or fish for a complete meal.
- Serve alongside a fresh green salad for a colorful spread.
- Complement with a chilled glass of white wine or sparkling water.
- For presentation, garnish with extra herbs or a sprinkle of paprika.
- Consider serving it in a beautiful bowl to elevate your table setting.
FAQs about Herbed Potato Salad with Mustard Vinaigrette
Can I make this Herbed Potato Salad with Mustard Vinaigrette ahead of time?
Absolutely! This salad can be made a day in advance. Just keep it covered in the fridge. The flavors will deepen, making it even more delicious!
What can I substitute for baby potatoes?
If baby potatoes aren’t available, you can use regular potatoes, just cut them into smaller pieces. Sweet potatoes are also a fantastic alternative for a different flavor profile.
How long will leftovers last in the fridge?
Your Herbed Potato Salad with Mustard Vinaigrette will stay fresh for about 3-4 days in the fridge. Just make sure to store it in an airtight container!
Can I add other vegetables to this salad?
Definitely! Feel free to toss in your favorite veggies like bell peppers, cucumbers, or even peas. It’s a great way to customize the salad to your taste!
Is this salad gluten-free?
Yes, this Herbed Potato Salad with Mustard Vinaigrette is naturally gluten-free, making it a perfect option for those with gluten sensitivities!
Final Thoughts
Creating this Herbed Potato Salad with Mustard Vinaigrette is more than just cooking; it’s about bringing joy to your table. The vibrant colors and fresh flavors make it a feast for the eyes and the palate. I love how this dish can transform a simple meal into something special, whether it’s a family dinner or a picnic in the park. Plus, it’s a breeze to make, which is a win for busy days. I hope you enjoy every bite as much as I do, and that it becomes a cherished recipe in your home, just like it is in mine!
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Herbed Potato Salad with Mustard Vinaigrette delights taste buds!
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A delightful Herbed Potato Salad with a tangy mustard vinaigrette that tantalizes the taste buds.
Ingredients
- 2 pounds baby potatoes, halved
- 1 teaspoon salt
- 1/2 cup olive oil
- 3 tablespoons apple cider vinegar
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 1/2 teaspoon black pepper
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh chives, chopped
- 1/4 cup red onion, finely chopped
- 1/4 cup celery, diced
Instructions
- Place the halved baby potatoes in a large pot and cover with cold water. Add 1 teaspoon of salt and bring to a boil over medium-high heat. Cook for about 15-20 minutes, or until the potatoes are tender when pierced with a fork. Drain and let cool slightly.
- In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, and black pepper until well combined.
- In a large mixing bowl, combine the warm potatoes, chopped parsley, chives, red onion, and celery. Pour the dressing over the potato mixture and gently toss to coat all the ingredients evenly.
- Allow the salad to sit at room temperature for about 15 minutes to let the flavors meld. Serve warm or at room temperature.
Notes
- For a creamier texture, add 1/2 cup of Greek yogurt or sour cream to the dressing.
- Substitute the baby potatoes with sweet potatoes for a different flavor profile and added nutrition.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
