"Inspired by an Angelica Kitchen classic, this tangy potato salad eschews the mayo for a mustardy vinaigrette that keeps it bright and acidic. Feel free to add more herbs like basil, and if the celery you are using still has the leaves on, throw those in too!"
Herbed Potato Salad with Mustard Vinaigrette
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Serves or Makes: 6-8 servings, as a side
Recipe Card
ingredients
- 5 pounds potatoes (yellow, red, and purple)
- 2 cups thinly sliced celery
- 2 cups diced red onion
- 1/4 cup Chopped dill
- 1/4 cup Chopped parsley
- 1/2 cup olive oil
- 3/4 cup apple cider vinegar
- 5 teaspoons whole grain mustard
- 2 teaspoons salt
- 1 teaspoon black pepper
Method
Step 1
Cook potatoes in boiling water until just tender, about 20-30 minutes depending on freshness. Drain and let cool before cutting into 1 inch cubes.
Step 2
Add celery, red onion, and diced potatoes to a large bowl. To avoid having to mix too much and mash the potatoes, I layer the ingredients when adding to the bowl so first some potatoes, then celery, then onion and repeat until everything has been added.
Step 3
In a small bowl, mix together olive oil, apple cider vinegar, mustard, salt, and black pepper. Pour vinaigrette over potatoes, celery, and red onion. Mix until evenly dressed.
Step 4
Top with dill and parsley and mix in slightly. Serve at room temperature.