Potato salad is a classic dish at summer barbeques. Most potato salads are made with mayonnaise, chopped celery and sometimes hard-boiled egg. There are countless variations and every family has their favourite. However, for a change, why not try a version with a mustard and oil dressing instead?
New Potatoes – A Summer Treat
Potatoes are a twelve-month staple because they store well and last through the winter. However, new potatoes that appear at summer markets are a bit different: they are tender, sweet and have thinner skins than their winter counterparts. They are easy to prepare because they don’t require peeling – just scrub off any dirt and use as desired. Baby red potatoes are available at most supermarkets year round and can be found at farmer’s markets from early July to early August.
Serving the Salad
The mustard and oil vinaigrette for this salad is vegan and vegetarian friendly but be sure to omit the bacon from the recipe. It can be served either warm or chilled. However, be sure to keep the salad cool if transporting it for a picnic to avoid food-borne illness. It makes an excellent side dish for burgers, grilled chicken, sausages and steaks.
Baby Red Potato Salad with Mustard Vinaigrette
Makes 4 to 6 side dish servings
- 3 rashers of bacon (optional – omit for vegetarians and vegans)
- Approximately 26 oz. (1 lb, 10 oz / 750 grams) small red potatoes
- 1 large shallot, finely diced (equals about 2 to 3 Tablespoons)
- 1/3 cup neutral oil such as safflower or canola
- 1 Tablespoon white wine vinegar
- 2 Tablespoons apple cider vinegar
- 1 Tablespoon grainy mustard
- 1 teaspoon Dijon mustard
- ½ teaspoon sugar
- 1 Tablespoon chopped chives or flat leaf parsley
- Salt and pepper, to taste
Directions:
- Heat a skillet on medium-high. Add the bacon and cook until very crisp, about 8 minutes. Remove from the pan and drain on a paper towel.
- Cut potatoes into smaller chunks. If using very small potatoes, halve them. If using slightly larger baby reds, cut them into quarters. Bring a large saucepan of water to a boil (use enough water to just cover the potatoes once they are added).
- Once the water comes to a boil, add the potato chunks and reduce the heat slightly. Boil uncovered for about 15 minutes or until the potatoes are very tender. While the potatoes are cooking, prepare the vinaigrette.
- To prepare vinaigrette: In a medium bowl, add chopped shallot, oil, white wine vinegar, cider vinegar, mustards and sugar. Whisk together until thoroughly combined.
- Once the potatoes have cooked, drain and place in a large bowl. Pour vinaigrette over the hot potatoes and stir until they are coated with dressing. Crumble the cooked bacon and stir into the salad. Some of the dressing will pool at the bottom of the bowl so stir periodically to distribute the vinaigrette. Sprinkle with chives or chopped parsley. Season with salt and pepper to taste and serve the salad warm or chilled.
Trish Coleman - Trish grew up in a small town in New Brunswick, Canada and her family ate fresh home cooked meals every night. Her family grew most of ...
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