Potato Salad with Mustard Vinaigrette

Name: Potato Salad with Mustard Vinaigrette
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 Servings
Ingredients: 5 tablespoons white wine vinegar; 2 teaspoons sugar; 2 pounds red-skinned potatoes; 1 garlic clove; ¼ cup finely chopped onion; 4 tablespoons Dijon mustard; 5 tablespoons extra-virgin olive oil; 1 tablespoon minced fresh thyme; ½ teaspoons kosher salt; ½ teaspoon ground pepper; ½ red bell pepper

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5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings
6 Servings
Calories
230 kcal
Course
Side Dish, Salad
Cuisine
American

Potato Salad with Mustard Vinaigrette

Lauren Clark

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This potato salad is dressed with an easy, delicious mustard vinaigrette. Perfect for potlucks and barbecues!

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Ingredients

Servings

5 tablespoons white wine vinegar divided
2 teaspoons sugar
2 pounds red-skinned potatoes quartered
1 garlic clove minced
¼ cup finely chopped onion
4 tablespoons Dijon mustard
5 tablespoons extra-virgin olive oil
1 tablespoon minced fresh thyme
½ teaspoons kosher salt or to taste
½ teaspoon ground pepper or to taste
½ red bell pepper diced

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Instructions

In a large bowl, whisk together 3 tablespoons white wine vinegar and the sugar until the sugar dissolves.
Place the potatoes in a large pot and fill the pot with cold water so that it is one inch above the potatoes. Set over high heat and boil the potatoes for 20-25 minutes, or until they are just tender when pierced with a fork.
Drain and put the potatoes into the large bowl with the vinegar/sugar mixture. Gently stir until the potatoes are coated with the mixture.
In a small bowl, whisk together the remaining 2 tablespoons white wine vinegar, garlic, onion, and Dijon mustard. In a slow stream, add the extra-virgin olive oil, whisking constantly. This will make an emulsification. Stir in the chopped thyme.
When the potatoes cool to room temperature, gently fold in the dressing. You may not need all of it. Taste as you go. Season with salt and pepper. Sprinkle ½ finely chopped red pepper on top and serve.
This potato salad can be made the day before. Just cover and refrigerate it. Bring it room temperature before serving.

Notes

Adapted from a Gourmet Magazine recipe.
Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the WP Recipe Maker calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

Nutrition Information

Show Details

Serving 1portion (⅛ of recipe) Calories 230kcal (12%) Carbohydrates 28g (9%) Protein 4g (8%) Fat 12g (18%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 9g Trans Fat 1g Sodium 333mg (14%) Potassium 750mg (21%) Fiber 4g (16%) Sugar 4g (8%) Vitamin A 385IU (8%) Vitamin C 28mg (31%) Calcium 31mg (3%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Servings

Amount Per Serving

Calories 230 kcal

% Daily Value*

Serving	1portion (⅛ of recipe)
Calories	230kcal	12%
Carbohydrates	28g	9%
Protein	4g	8%
Fat	12g	18%
Saturated Fat	2g	10%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	9g	45%
Trans Fat	1g	50%
Sodium	333mg	14%
Potassium	750mg	16%
Fiber	4g	16%
Sugar	4g	8%
Vitamin A	385IU	8%
Vitamin C	28mg	31%
Calcium	31mg	3%
Iron	2mg	11%