Potato Salad With Dijon Vinaigrette

By William Norwich

Updated May 30, 2018

  • Michael Kraus for The New York Times
Media 1 of 1
Total Time
45 minutes
Rating
5(4,911)
Comments
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There’s nothing complicated about this potato salad — it’s really just boiled red potatoes tossed with a simple Dijon mustard vinaigrette and a generous smattering of scallions and fresh herbs — and that’s the beauty of it. It’s served cold or at room temperature, and its flavor gets better as it sits, making it an ideal dish to bring to a potluck or a picnic.

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Ingredients

Yield: 8 to 10 servings

  • 3 pounds red new potatoes

  • ¼ cup red wine vinegar

  • 3 tablespoons whole grain Dijon mustard

  • ½ cup olive oil

  • 6 scallions, chopped

  • ½ cup chopped parsley

  • ¼ cup chopped dill

  • Salt and pepper

Ingredient Substitution Guide
Nutritional analysis per serving (8 to 10 servings)

25 grams carbs; 209 calories; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 11 grams fat; 3 grams fiber; 394 milligrams sodium; 3 grams protein; 1 gram sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place the potatoes in a large stockpot, and cover with water. Bring to a boil, and cook until the potatoes are tender, about 20 minutes. Drain and allow to cool. When cool, cut the potatoes in half.

  2. Step 2

    Combine the vinegar and mustard in a large bowl. Slowly whisk in the olive oil.

  3. Step 3

    Add the potatoes to the vinaigrette, and mix gently but thoroughly. Toss in the scallions, parsley and dill. Salt and pepper to taste.

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Ratings

5 out of 5
4,911 user ratings
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Comments

Dennis R

I use the Barefoot Contessa’s method. Bring the potatoes to a boil until they are barely fork tender. Drain them in a colander. Place the colander holding the potatoes over the pot you used to boil them. Cover with a dry disinherited towel or two and wait 25-30 minutes. When the poatoes are cool enough co handle they will be done. What is great about this method is the skin stays red or colors back up with the dressing and when you halve or quarter the potatoes the skin does not peel.

Susan

How did you keep the red potatoes red? Mine lost their beautiful color when boiling.

Hewins

Truly delicious, but as other noted, proportions are way off. I reduced Dijon to 1 and half TBLSP, 1/8 cup of red wine vinegar, 1/8 cup of oil and reduced dill to 1 teaspoon. I added three strips crumbled bacon, and reserved 1 TBLSP of bacon grease and added to sauce and a TBLSP of capers. I tossed potatos with dill and and scallions before adding sauce. YUM!

Mindi

I added the zest of a lemon. Delicious!

Ruth

Delicious but cut the dressing ingredients by half.

Maureen

I usually make a NYT recipe as noted first time around - adjust from there. I needed more kick to the vinaigrette - added more this/that. I go light on salt w/ most every recipe (I know! you may think me dull) but add more herbs; lemon; vinegar; etc to help brighten everything that most say: 'needs salt' - yet I shy away cause I have to and allow all my guests/family to shake away!! it works for me and I've learned to REALLY love flavors. The salad was a big hit - improving w/ time - and the only adjustment to a really great recipe were more/varied fresh herbs & a dash more vinegar!

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