Mediterranean-Style Dijon Mustard Potato Salad

Print Recipe

CourseSide Dish

CuisineMediterranean

Keywordmustard potato salad

Prep Time15

Cook Time15

Servings Servings

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

Make ahead instructions. You can make the potato salad ahead of time. Dress with the vinaigrette but hold the onions, fresh herbs and capers. Refrigerate up to 8 hours. Add the remaining ingredients before serving and bring to room temperature before serving