I love this Mediterranean-Style Dijon Mustard Potato Salad. I made this potato salad for a get-together Memorial Day and it was a big hit. Even the guys liked it which is an accomplishment in my book. Haha! I say that because, as I have mentioned before, my cowboy is a meat and potatoes man. I’m not talking about him liking any potatoes because he likes some better than others. When I decided to make this recipe I was worried some may not like it because it was not a traditional potato salad, but to my surprise, everyone loved them.
Instead of the typical Southern Potato salad with mayonnaise more than mustard, this recipe has a mustard vinaigrette. Don’t get me wrong, I still love my Southern potato salad, but this is delicious. And it’s a really light vinaigrette. It’s not too tart, really mild, it’s just right.
I mean, just look at it. Red potatoes, purple onion, fresh dill, lemon, olive oil, Dijon mustard, fresh parsley, how can you go wrong? Oh, and one of my favorite ingredients, capers.
Mediterranean-Style Dijon Mustard Potato Salad
My recipe calls for ground Sumac. Just 1/2 teaspoon. Ground sumac has a tangy lemony flavor, but more well balanced and less tart than lemon juice. So, if you don’t have sumac, a great substitute is lemon zest. Yes. Just the Zest. https://food52.com/hotline/16398.
This is an easy, delicious potato salad! You want to add the Vinaigrette while the potatoes are still hot to help the flavors absorb, then add the final ingredients right before serving.
This is a great side dish for BBQ! Try my Bbq Chicken recipe with this potato salad! https://the2spoons.com/crazy-good-bbq-chicken-vegetables-on-the-grill/
Mediterranean-Style Dijon Mustard Potato Salad
Here you go! Enjoy!
Mediterranean-Style Dijon Mustard Potato Salad
Ingredients
- 1 1/2 to 2 lbs baby potatoes, gold or red, unpeeled and sliced
- 2 tsp salt
- 1/4 cup chopped red onions
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh dill
- 2 tbsp capers
Dijon Vinaigrette
- 1/3 cup extra virgin olive oil
- 2 tbsp fresh lemon juice
- 2 tsp Dijon Mustard
- 1/2 tsp ground sumac ( substitute lemon zest if you can’t find)
- 1/2 tsp black pepper
- 1/4 tsp ground corriander
Instructions
- Wash and dry the potatoes. Slice potatoes with a mandolin slicer if you have one.
- Place potatoes in a pot and add water to cover by one inch. Bring to a boil and add salt. Simmer until potatoes are tender, 10 to 15 minutes.
- In the meantime, add vinaigrette ingredients to a bowl and whisk well to combine.
- When potatoes are done, remove from heat and drain. Place on a tray or baking sheet and immediately add the vinaigrette while potatoes are warm. Let them sit about 10 minutes or longer to absorb. Add the onions, fresh herbs and capers and toss gently. Transfer to a serving dish and serve at room temperature.
Notes
