A simple to make mayo-free potato salad recipe tossed in a Dijon vinaigrette with lots of herbs, green onion and radishes. Makes a light and elegant side dish that is also suitable for anyone following a plant-based or vegan diet.
Salad, Side Dish
1kgnew potatoes,scrubbed clean
3tablespoonsred wine vinegar
2tablespoonsgrainy Dijon mustard
6tablespoonsextra virgin olive oil
5green onions,thinly sliced
1small bunch flat-leaf parsley,chopped
1tablespooncapers,drained and coarsely chopped (optional)
Sea salt and freshly ground pepper,to taste
Place the potatoes in a large pot, and cover with generously-salted cold water. Bring to a boil, then reduce heat slightly and cook until the potatoes are easily pierced with a knife, 15- 20 minutes (depending on size).
Drain and allow to cool slightly. When cool enough to handle, cut the potatoes in half (quarter, if larger).
Meanwhile, in a large bowl, combine the vinegar and mustard. Slowly whisk in the olive oil.
Add the warm potatoes to the vinaigrette, and toss gently but thoroughly to coat. Add the green onions, radishes, parsley, dill and capers (if using). Season with salt and pepper, to taste.
Serve warm or at room temperature. Enjoy!
I highly recommend adding capers to this salad. I find they are a fantastic finisher to the flavors.
I like to leave the peel on for this potato salad recipe, but feel free to peel them if you prefer.
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