Description
A refreshing and zesty potato salad made with fresh spring potatoes and a tangy mustard vinaigrette, perfect for warm weather gatherings.
Ingredients
Scale
- 2 pounds fresh spring potatoes
- 1/4 cup olive oil
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 teaspoon honey
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped green onions
Instructions
- Wash and scrub the spring potatoes, then cut them into halves or quarters depending on their size.
- Boil the potatoes in salted water until tender, about 15-20 minutes.
- While the potatoes are cooking, whisk together the olive oil, Dijon mustard, apple cider vinegar, honey, salt, and pepper in a bowl to make the vinaigrette.
- Drain the potatoes and let them cool slightly.
- In a large bowl, combine the warm potatoes with the vinaigrette, parsley, and green onions.
- Toss gently to coat the potatoes evenly with the dressing.
- Serve warm or at room temperature.
Notes
- For added flavor, consider adding chopped radishes or bell peppers.
- This salad can be made a few hours in advance; just keep it covered in the refrigerator.
- Adjust the mustard and honey to taste for a sweeter or tangier dressing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 2g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg