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I would never turn down a creamy, mayo-based potato salad, especially if it has hard-boiled eggs and pickles in it (hello). But often I am craving a fresher, tangier, herbier potato salad (I prefer my coleslaw this way too). And so this recipe was born. I love it, and I think you will too.
Something magical happens when hot potatoes hit shallot vinaigrette. The heat from the potatoes cook the vinaigrette ever so slightly which takes the sharp edge off the shallots. That in addition to the rich, tangy mustard and brightness of the herbs makes for a lovely, fresh summer potato salad. It will get gobbled up at your summer BBQ or potluck.
The more herbs the better.
I love cooking with fresh herbs. They give such a beautiful pop of flavour to dishes. But I understand that it can be annoying to purchase those tiny plastic containers of herbs (why are they so expensive??) or a huge bunch of parsley to just use one tablespoon. If you are not into the fresh herb thing, dried herbs would also work in this recipe. Just cut the amount down to 1 teaspoon each. I like the combination of thyme and parsley in this potato salad but feel free to experiment with different herbs. Dill or rosemary would also work really well in this recipe.
Pro tip: If you love plants or you are looking to have more plants in your home, herbs are a great choice. They are beautiful plants plus they smell amazing. Most are relatively easy to take care of and just require regular watering and fertilizing. Since many recipes only require a few sprigs of herbs, it’s really nice not having to purchase an entire bunch and watch it go bad in your fridge.
Herbed Dijon Potato Salad
Ingredients
- 3 small or 4 medium sized russet potatoes diced into bite sized chunks
- 1 shallot finely chopped
- 2 tbsp whole grain mustard
- 1 tsp dijon mustard
- ¼ cup olive oil
- 3 tbsp red wine vinegar
- 1 tsp honey
- 1-2 strip(s) bacon cooked and crumbled
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh thyme
- sea salt and black pepper to taste
Instructions
- Place potatoes in a large pot and cover with water. Boil potatoes until fork tender, about 10-15 minutes.
- While potatoes are cooking, make the dressing. In a large bowl whisk the remaining ingredients together.
- Once potatoes are finished cooking, drain and put hot potatoes straight into the bowl with the dressing.
- Mix gently to coat the potatoes with the dressing taking care not to break up the potatoes.
- Ideally, let the salad sit at room temperature for one hour but you can serve it immediately if you're feeling impatient.
