Description
Dijon Walnut Potato Salad: creamy potato salad with Dijon mustard, fresh herbs, pickles and optional walnuts.
Ingredients
Scale
- Main Ingredients
- 2 pounds (900 grams) small red or yellow potatoes, washed
- 1/2 cup (120 ml) mayonnaise of choice
- 1/4 cup (60 ml) Dijon mustard
- 3 tablespoons (45 ml) apple cider vinegar
- 1/21/2 teaspoon (2.5 grams) salt
- 1/21/2 teaspoon (2.5 grams) freshly ground pepper
- 1/2 cup (75 grams) finely chopped celery
- 1/3 cup (50 grams) thinly sliced scallions
- 1/2 cup (30 grams) chopped fresh dill
- 1/2 cup (30 grams) chopped fresh parsley
- 1/4 cup (35 grams) finely chopped pickles
- 1/2 cup (60 grams) chopped walnuts (optional)
- Seasonings/Secondary Ingredients
- Pinch of salt
- Pinch of black pepper
Instructions
- Step 1: Wash Potatoes Thoroughly: Start by giving your red or yellow potatoes a good wash under cold running water, scrubbing away any dirt. This step is essential for removing any residual soil, ensuring your potato salad is clean and enjoyable.
- Step 2: Cook Potatoes Just Right: Place the washed potatoes in a pot, covering them with cold water by about an inch and adding a pinch of salt. Cook them until fork-tender, about 15 minutes. Overcooking can lead to mushiness, which you want to avoid.
- Step 3: Prepare the Dressing: While the potatoes are cooking, whisk together the mayonnaise, Dijon mustard, and apple cider vinegar in a mixing bowl. This mixture is key for a creamy dressing that binds all the flavors together, so take your time to blend it well.
- Step 4: Add Chopped Ingredients: Once the potatoes have cooled a bit, chop them into bite-sized pieces and gently fold them into your dressing. This careful mixing ensures each potato piece gets coated without breaking apart, maintaining that hearty texture.
- Step 5: Mix in Fresh Herbs: Incorporate the chopped dill, parsley, celery, and scallions into the salad. Fresh herbs add vibrancy and flavor, making your potato salad more delicious and aromatic – do not skip this step for that garden-fresh taste.
- Step 6: Adjust Seasoning & Serve: Taste your salad and adjust the seasoning with salt and freshly ground pepper as needed. This final touch enhances the flavors, so be sure it is just right before serving. Serve at room temperature or chilled for the best experience.
Notes
- Storage Tips: Refrigerate in an airtight container at 35-40 degrees F for up to 3 days. Stir well before serving if the flavors need to be revitalized.
- If you find that the potatoes start to break apart during cooking, decrease the heat 10 minutes into boiling to maintain their shape while ensuring they are tender.
- If the salad seems too dry, mix in an extra tablespoon of mayonnaise 5 minutes before serving for a creamier texture without overwhelming the flavor.
- For bland seasoning, an additional pinch of salt and pepper right before serving ensures proper distribution and enhances the overall taste.
- When potatoes cool too quickly, covering the pot for the last 5 minutes of cooking traps steam, helping them maintain warmth and moisture.
- If the salad becomes too tangy, add a1/2 teaspoon of sugar to counteract acidity and adjust for a better flavor profile that suits your taste.
- Reheating Instructions: This potato salad is best served cold or at room temperature and does not require reheating.
- Serving Suggestions: Serve with grilled meats such as chicken or steak for a satisfying meal. This potato salad can also be enjoyed as a refreshing snack.
- Recipe Variations: For a lighter variation, substitute Greek yogurt for mayonnaise at a 1:1 ratio.
- Recipe Variations: If you prefer different herbs, swap out dill for tarragon or chives for a unique twist.
- Ingredient Notes: Opt for waxy varieties like red or Yukon Gold potatoes which hold their shape well and combine smoothly, making for a fantastic texture in your salad.
- Ingredient Notes: Choose a good quality mayonnaise for richness, or for a tangy twist, consider Greek yogurt instead.
- Ingredient Notes: Look for fresh dill and parsley without wilting for the best flavor profile; dried herbs can work, but fresh really brightens things up.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg