Potato Salad with Dijon Dressing
This potato salad with Dijon dressing is a vibrant, tangy, and slightly spicy alternative to the classic. This variation not only brings fresh flavors to the dish, but it’s also lighter and less heavy, making it an ideal choice for warmer weather.
Ingredients
- 1kg (2lbs) Potatoes
- 1 tbsp olive oil
- 1 tsp salt
- 1 roasted red bell pepper (jarred)
- 3 pickled cucumbers
- 1 small red onion
- ⅓ cup fresh parsley chopped
- ⅓ cup green olives
Dressing
- 3 tsp dijon mustard
- 2 tbsp olive oil
- 1 tbsp maple syrup
- 1 tbsp apple cider vinegar
- salt and black pepper to taste
Instructions
- Start by peeling and chopping potatoes into bite sized cubes. Coat the potatoes in olive oil and salt and roast in the preheated 200C/400F oven for about 35 minutes until crispy and golden.
- Meanwhile chop the pickles, thinly slice red onion, roasted red pepper, olives and finelly chop the parsley.
- Prepare the Dijon dressing. In a small bowl, whisk together the Dijon mustard, apple cider vinegar, maple syrup, salt, and pepper. Gradually add the olive oil while whisking continuously to emulsify the mixture into a smooth, creamy dressing.
- When potatoes are cooked, transfer to a large salad bowl together with other vegetables. Pour over the dressing and mix well to combine. The warmth of the potatoes will allow the dressing to soak in, giving the salad a richer flavor. Be sure to taste the salad at this point and adjust the seasoning if necessary. If you like a bit more acidity, a squeeze of lemon juice or a dash more vinegar can enhance the flavor.
- Allow flavors to mled for at lest 15 minutes before serving. Before serving, give the salad a final gentle toss, and garnish it with extra fresh parsley if desired. Enjoy!