Herbed Dijon Potato Salad
I love me a creamy af potato salad, you love a creamy af potato salad, but this recipe will take your love of mayo and turn it into a love of mustard. Trust me. This lighter version of potato salad is tangy, herby and just a bit bacony. It's a delicious side for a BBQ or potluck. I like letting it sit at room temperature for at least one hour to let the flavours hang out and get to know each other, but if you are impatient, don't worry, you can chow down asap.
Servings: 4
Calories: 259kcal
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
- ΒΌ 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.