Dijon Chive Potato Salad
Potato salad just got an upgrade! These tender potatoes are tossed is a dijon mustard, maple syrup and apple cider vinaigrette and is topped chopped parsley and chopped chive. Save a spot for this delicious potato salad on your bbq table!
- 1 1/2 pounds baby Yukon gold potatoes
- 2 tablepoons apple cider vinegar
- 1 tablespoon whole grain mustard
- 1 tablespoon dijon mustard
- 1 teaspoon maple syrup
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 3 tablepoons olive oil
- 1/3 cup fresh parsley leaves, finely chopped
- 1 tablespoon chopped fresh chives
- chive blossoms (optional)
Steam baby potatoes, covered, in a metal steamer basket set in a large pot over boiling water until tender, 20–30 minutes, depending on size. Test by poking with a sharp knife - if they’re tender they’re done! Remove from heat and pour potatoes onto a plate to cool. Set aside.
While potatoes are steaming, in a small bowl whisk together apple cider vinegar, whole grain mustard, Dijon mustard, maple syrup, salt, and black pepper. While continuing to whisk, drizzle in olive oil to emulsify. Stir in the chopped parsley and chopped chives.
Once potatoes are cool enough to touch, cut them in half and return to pot.
Pour the dressing over the potatoes and toss to coat. Serve in a bowl and top with chive blossoms if you’d like! Can be enjoyed warm, room temperature, or cold. Enjoy!