Leanne Brown's Ever Popular Potato Salad
A lighter take on classic potato salad with a lemon Dijon vinaigrette. |
Ingredients
- 2 pounds whole small potatoes, or larger ones, halved or quartered
- 2 tablespoon olive oil
- 2 tablespoon lemon juice, lime juice, or vinegar
- 2 teaspoon Dijon mustard
- Salt and pepper
- Scallions to taste
Instructions
- Cover the potatoes with water in a large pot with a lid. Bring the water to a boil over medium-high heat, then turn the heat down to medium and set the lid askew so that steam can escape.
- After about 25 minutes, try piercing the largest potato with a fork. If the fork pierces the potato easily, it’s fully cooked. If not, boil for 5 more minutes.
- Drain the water. Once the potatoes are cool enough to handle safely (but still warm), roughly chop them into bite-sized pieces.
- Whisk olive oil, citrus juice or vinegar, mustard, salt, and pepper in a large bowl.
- Place the potatoes into the bowl and stir to coat them in the dressing. Add a generous amount of salt as you stir. Let them marinate for 10 minutes.
- Chop a handful of scallions and sprinkle them over top. Toss the salad once more, then taste and adjust the salt, pepper, and vinegar as you see fit.
- This keeps very well and travels nicely to a picnic or potluck. Have fun!
Notes
Additions
- fresh dill, chopped
- fresh parsley, chopped
- paprika
- fresh chilies, finely chopped
- pickles, finely chopped
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