French Potato Salad
Servings 6 servings
Ingredients
- 2 pounds baby potatoes
- 2 tablespoons Dijon mustard
- 2 tablespoons whole-grain mustard
- 2 tablespoons honey
- 2 tablespoons apple cider vinegar or lemon juice
- ¼ cup olive oil
- 1 small red onion finely chopped
- ¼ cup fresh parsley chopped (optional)
- 1 pinch salt to taste
- 1 pinch pepper to taste
- optional toppings such as chopped hard-boiled eggs, pickles, or bacon bits for extra flavor
Instructions
- Wash the potatoes and halve them. Place the potatoes in a large pot and cover with cold water. Add a pinch of salt.
- Bring to a boil, then reduce the heat and simmer for about 10-12 minutes, or until the potatoes are tender when pierced with a fork. Drain the potatoes and let them cool slightly.
- In a large mixing bowl, whisk together the Dijon mustard, whole grain mustard, honey, apple cider vinegar, and olive oil until smooth. Season the dressing with salt and pepper to taste.
- Add the warm (but not hot) potatoes to the bowl with the dressing.
- Gently toss the potatoes in the dressing until they are well coated. Stir in the chopped red onion, and parsley.
- If you’re adding any extras like hard-boiled eggs, pickles, or bacon bits, mix them in now. (I added 2 chopped hard-boiled eggs)
- Cover the potato salad and refrigerate for at least an hour to let the flavors meld.
- Before serving, give the salad a gentle stir and taste to adjust the seasoning if necessary. This salad can be served chilled, warm, or at room temperature.
Notes
Adjust to your liking: Adjust the honey and mustard ratio to suit your taste — more honey for sweetness, more mustard or apple cider vinegar for tanginess. Whisking olive oil into the mustard-honey mixture creates a creamy dressing without the need for mayonnaise.
Making ahead and storing: Store leftovers in an airtight container in the refrigerator for up to 3 days. Making the potato salad a few hours in advance allows the flavors to meld and makes it taste even better. Just refrigerate it until ready to serve.
Mix-ins: Feel free to add ingredients like crumbled bacon, chopped dill pickles, capers, or even hard-boiled eggs to add variety and depth to the salad.
Nutrition
Serving: 0.75cup | Calories: 233kcal | Carbohydrates: 35g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 128mg | Potassium: 700mg | Fiber: 4g | Sugar: 8g | Vitamin A: 221IU | Vitamin C: 35mg | Calcium: 33mg | Iron: 2mg
