Honey Dijon And Green Onion Warm Potato Salad
From gkwillow 14 years ago
- 25 mins to make
- Serves 4-6
If you're not a fan of mayo-based potato salad dressings, just omit the mayo and use a bit more olive oil for a warm vinaigrette dressing. This is a quick and flavorful side because of needing no chilling time. Read more Plus adding the dressing to the warm potatoes allows the flavors to "soak in" and develop better. See less
Ingredients
- 1 pound small new potatoes (about 1 1/2 inches in diameter) shopping list
- 2 tablespoons honey dijon mustard shopping list
- 1 tablespoon mayo shopping list
- 1 tablespoon olive or canola oil shopping list
- 2 tablespoons rice vinegar shopping list
- 2 teaspoons red wine vinegar shopping list
- 2 tablespoons chopped green onion shopping list
- 1/4 teaspoon salt shopping list
- 1/4 teaspoon freshly ground black pepper shopping list
How to make it
- Put the potatoes in a saucepan, add water to cover and bring to a boil over high heat. Reduce the heat to medium and cook, uncovered, until the potatoes are tender, 15 to 20 minutes. Drain and let stand until just cool enough to handle. Cut each potato in half (or quarters, if the potatoes are large) and place in a warmed serving dish. Or, cube russet or Yukon Gold potatoes and cook until tender.
- In a small bowl, whisk together the mustard, mayo, the vinegars and the green onion until well blended. While whisking, slowly drizzle in the olive oil to make a thick dressing. Add salt and pepper to taste. Pour the dressing over the warm potatoes, mix gently and serve immediately.
The Rating
Reviewed by 1 people-
Wonderful basic recipe. There's soooo many ways it could go from here. This is a building block everyone should have. Swap ingredients and it is so much more every time. Use fresh herbs, trade rice vinegar for cider, or white / red balsamic, sour...more
jeef_boner
in Havelock North loved it
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" It was excellent "