Dijon Potato Salad
15m prep 12m cook 27m ready
A tangy, mustard-based potato salad with whole grain Dijon and apple cider vinegar. This mayo-free side dish features Yukon gold potatoes and green onions, perfect for potlucks or cookouts.
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Ingredients
- 680 g Yukon gold potatoes cleaned and dried
- 29.6 ml kosher salt
- 1.23 ml kosher salt
- 59.1 ml apple cider vinegar
- 59.1 ml extra-virgin olive oil
- 14.8 ml whole grain Dijon mustard
- 1.23 ml coarse ground black pepper
- 118 ml green onions chopped
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Create Shopping ListNutrition (per serving, estimated)
Estimated based off 4 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 7.7 mg
- Iron: 0.21 mg
- Magnesium: 2.52 mg
- Phosphorus: 4.2 mg
- Potassium: 33.1 mg
- Zinc: 0.04 mg
Let's Cook
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Step 1.
Slice the potatoes into 1-inch bite-size pieces. In a large pot, add the potatoes, enough water to cover, and 2 tablespoons of kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook for 12 minutes, or until the potatoes are fork-tender but not mushy.
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Step 2.
While the potatoes cook, in a large bowl, combine ¼ cup apple cider vinegar, ¼ cup extra-virgin olive oil, 1 tablespoon whole grain Dijon mustard, the remaining ¼ teaspoon kosher salt, and ¼ teaspoon coarse ground black pepper. Whisk until well blended.
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Step 3.
Drain the cooked potatoes in a colander and let them cool slightly for a minute or two. Add the warm potatoes and ½ cup chopped green onions to the bowl with the dressing. Stir gently a few times to coat the potatoes evenly. As the potatoes cool, they will absorb the dressing. Serve warm or cold. The salad can be refrigerated for up to 3 days.
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