I’m not big on the traditional mayo smothered potato salad. I just don’t like mayo that much! And our friends who we’ve spent the last four July 4th Holidays with, recently became vegan so mayo drenched potato salad wasn’t an option anyway. With a little hunting I found a lot of recipes that had a Mustard Vinaigrette based sauce/dressing. So I went to work in the kitchen and the result was amazing! The salad got huge raves and I definitely plan to make this again!
Mustard Vinaigrette Potato Salad
2 pounds small boiling potatoes
2 tsp granulated sugar
2 tsp cider vinegar
1 Tbsp white wine
2 Tbsp coarse-grained deli mustard
1 Tbsp olive oil
kosher salt & pepper, as desired
Cover potatoes with salted water by 2 inches in a large pot. Simmer uncovered, until fork-tender, about 20 minutes. Drain in a colander and cool slightly. While potatoes are simmering, whisk together sugar, cider vinegar, white wine, mustard and olive oil.
When potatoes are just cool enough to handle, cut in half (or quarter if potatoes are larger). Once potatoes have cooled, add dressing, then season with salt and pepper and stir gently with a rubber spatula. Can be made ahead and chilled, covered. Bring to room temperature, then stir and season before serving.
{ 2 comments… read them below or add one }
Thank you for posting this! I’ve made egg salad and chicken salad lately, both with a mayo binder and having this potato salad recipe is a great change of pace! It looks great too
Despite his love of my cooking in general, my son absoltutely prefers the deli made potato and egg salad to my own (which is a lot more like yours than the deli variety.).
Funny how sometimes the bought stuff wins out with kids.