Potato Salad With Dijon Vinaigrette
By William Norwich
- Yield 8 to 10 servings
- Time 45 minutes
There’s nothing complicated about this potato salad — it’s really just boiled red potatoes tossed with a simple Dijon mustard vinaigrette and a generous smattering of scallions and fresh herbs — and that’s the beauty of it. It’s served cold or at room temperature, and its flavor gets better as it sits, making it an ideal dish to bring to a potluck or a picnic.
- 3 pounds red new potatoes
- ¼ cup red wine vinegar
- 3 tablespoons whole grain Dijon mustard
- ½ cup olive oil
- 6 scallions, chopped
- ½ cup chopped parsley
- ¼ cup chopped dill
- Salt and pepper
- Place the potatoes in a large stockpot, and cover with water. Bring to a boil, and cook until the potatoes are tender, about 20 minutes. Drain and allow to cool. When cool, cut the potatoes in half.
- Combine the vinegar and mustard in a large bowl. Slowly whisk in the olive oil.
- Add the potatoes to the vinaigrette, and mix gently but thoroughly. Toss in the scallions, parsley and dill. Salt and pepper to taste.