Potato Salad Recipe
This potato salad is spiked with whole-grain mustard and cider vinegar
Joe Carroll of Brooklyn's St. Anselm and Fette Sau crafts a lighter, zippier potato salad with a vinaigrette made with whole-grain mustard, cider vinegar and olive oil.
To learn more, read "Hey, Grill."
Advertisement
Recipe adapted from "Feeding the Fire: Recipes & Strategies for Better Barbecue & Grilling," by Joe Carroll and Nick Fauchald
Dante's Potato Salad
Sometimes you want your potato salad without mayonnaise. This potato salad is made with whole-grain mustard and cider vinegar. Get the recipe on Tasting Table.
Prep Time
15
minutes
Cook Time
40
minutes
servings
8
to 10 servings
Total time: 55 minutes
Ingredients
- ¼ cup, plus 1 tablespoon, olive oil, divided
- 1 large Spanish onion, diced
- 4 pounds Yukon Gold or other waxy potatoes
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons whole-grain mustard
- ¼ cup cider vinegar
- Pinch of cayenne pepper
- 3 tablespoons finely chopped chives
Directions
- In a large skillet over medium-low heat, warm 1 tablespoon of the olive oil. Add the onion and cook, stirring often, until translucent and just tender, 8 to 10 minutes. You don't want the onion to brown. Transfer the onion to a bowl and let cool.
- In a large saucepan, cover the potatoes with water by 1 inch and season generously with salt. Bring to a boil, reduce the heat to a simmer and cook until the potatoes are tender, 25 to 30 minutes. Drain the potatoes and transfer them to a cutting board.
- While the potatoes are cooling, in a large mixing bowl, whisk together the mustard, vinegar and cayenne. Slowly whisk in the remaining ¼ cup of olive oil. Season with salt and pepper.
- When the potatoes are cool enough to handle, cut them into ½-inch dice.
- Toss the warm potatoes and reserved onions with the vinaigrette. Add the chives, season with salt and pepper, and toss again. Serve immediately or refrigerate for up to 1 day.
Nutrition
| Calories per Serving | 154 |
| Total Fat | 0.6 g |
| Saturated Fat | 0.1 g |
| Trans Fat | 0.0 g |
| Cholesterol | 0.0 mg |
| Total Carbohydrates | 33.8 g |
| Dietary Fiber | 4.6 g |
| Total Sugars | 2.1 g |
| Sodium | 482.3 mg |
| Protein | 4.0 g |
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
