What are your favorite side dishes when you are barbequing meat? If potato salad comes to mind first, you are not alone. In fact, many people would say a barbeque is not the same without some lovingly prepared homemade potato salad! Making a basic potato salad is very easy. Simply combine cooked potatoes with mayonnaise to make a basic version. The following recipe is slightly more unusual though. We are making a tasty Dijon mustard dressing to add a burst of flavor, and also adding plenty of fragrant flavor with parsley. Choose red-skinned new potatoes to make this potato salad. You will need white wine vinegar, extra-virgin olive oil and a little salt and black pepper to finish the potato salad to perfection.
The first thing you need to do is cook the potatoes. Although the easiest way to do this is to boil them, another option is steaming. If you would like to steam the potatoes, do them in batches if you are making a lot. Make sure the water level does not get too low during cooking and take care with the hot steam when you remove the basket from the pan. To steam them, you just need to put a steamer basket in a pan filled with an inch of water. Bring the water to a boil before adding the potatoes, then cover and cook for about 18 minutes or until the potatoes are tender. Whether boiling or steaming, as soon as they are tender they are done. Overcooking them might make them fall apart.
A Very Tasty Potato Salad Dressing
Mayonnaise is often used to make a potato salad dressing, and parsley, sour cream, salt, pepper, and other seasonings are often added in, but we are making something a bit different here. To make our dressing, you will need to combine equal parts of Dijon mustard and white wine vinegar with the potatoes while they are still hot, so they can soak in all the piquant flavor, then add parsley and extra-virgin olive oil later and toss the potatoes well (but gently so they do not break up) to finish the salad off, adding in some salt and black pepper too. This recipe is similar to a German potato salad recipe although Dijon is a French ingredient. Red-skinned potatoes look attractive in the finished dish but use the other ones if you prefer.
This dish can be made in advance, then just bring it out when you are ready to serve the meal. If you prefer it at room temperature that is also fine, and you do not have to worry about leaving it out. Obviously using mayonnaise in the dressing means you have to take care not to leave it in the sun or in a warm climate, but you do not have the same issue when using oil, vinegar and mustard, another bonus. So if you love potato salad and want to make a dish of it, consider this recipe because it is really good and makes a change from your regular mayonnaise-based potato salad recipe.
- 3 lbs red new potatoes
- 2 tablespoons Dijon mustard
- 2 tablespoons white wine vinegar
- 1 cup chopped fresh parsley
- ¼ cup extra-virgin olive oil
- Salt and black pepper, to taste
- Halve the potatoes or cut them into quarters if they are big.
- Boil the potatoes in water for 15 minutes or until tender.
- Combine the mustard and vinegar in a bowl and add salt and black pepper.
- Add the hot potatoes and toss them in the mustard mixture.
- Let the mixture cool, tossing every few minutes.
- Add the oil and parsley and toss again, adding more salt and black pepper if needed.
This potato salad recipe is easy to follow and you can make it ahead. It is made with new, or baby, potatoes, and pairs beautifully with barbequed fish or meat, and everyone is sure to love the flavor. Minced parsley goes beautifully with the oil, vinegar and Dijon mustard dressing but if you prefer cilantro or basil, go ahead and use that instead. Fresh herbs are best of course, but a dried herbs will do at a pinch if that is all you have. Served at room temperature or chilled, this potato salad is going to be one of the highlights of your meal. This is a recipe you will want to make again and again.
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