Originally published on June 11, 2015
Need a potato salad for a barbecue or potluck this summer? This might just be the one you’re looking for. With just a few ingredients this is one salad in which the potatoes really shine. It’s super tasty and you can make it the night before and have your side all ready to go for dinner the next day. One of the ways this salad beats other potato salads, especially in these hot, humid months, is that it doesn’t contain any dairy so it can sit out for a little while and you don’t have to mess around with keeping it on ice.
Ingredients:
- 2 1/2 pounds fingerling potatoes
- 1/4 cup olive oil
- 3 tablespoons Dijon mustard
- 2 tablespoons sherry vinegar or white wine vinegar
- 1 small shallot, minced
- 3 tablespoons fresh parsley, chopped
- 1 teaspoon fresh thyme, chopped
- 1/4 red onion, sliced
- Salt
- Pepper
Directions:
1.) Place potatoes in a large pot and cover with water; salt the water generously. Bring to a boil then reduce heat to medium and simmer until potatoes are cooked through and just fork-tender. Drain and rinse potatoes under cold running water to stop the cooking process. Drain again thoroughly.
2.) While potatoes are cooking prepare the dressing. In a large bowl whisk together the oil, mustard, vinegar, shallots, parsley, and thyme. Season with salt and pepper then taste and adjust seasoning if necessary.
3.) Add potatoes and red onion to the bowl of dressing and toss to combine. Serve at room temperature or, place the potato salad in an airtight container and store in the fridge overnight, up to three days.
4.) Serve and enjoy!