Description
A vibrant, herbaceous potato salad with a tangy mustard dressing. Perfect for summer meals, this recipe balances the natural sweetness of red potatoes with bright herbal notes and a light, acidic dressing.
Ingredients
2 pounds red potatoes (about 6 medium), quartered and rinsed until water runs clear
1/3 cup extra-virgin olive oil
2 tablespoons grainy Dijon mustard
1 tablespoon fresh lemon juice
1 tablespoon mayonnaise (full-fat or vegan)
1 small shallot, finely chopped
2 tablespoons fresh chives, finely chopped
1 tablespoon fresh dill, chopped
Salt and freshly ground black pepper to taste
Instructions
Bring a large pot of salted water to a boil. Add red potatoes and cook until tender but firm, about 12–15 minutes. Drain and let cool.
In a bowl, whisk together olive oil, Dijon mustard, lemon juice, mayonnaise, shallot, chives, and dill. Season with salt and pepper.
Pour dressing over cooked potatoes and toss gently to coat. Chill for at least 30 minutes before serving. Taste and adjust seasoning or acidity with more lemon juice if needed.
Notes
Flavor improves after refrigeration for 2–4 hours. Substitute shallots with red onion, chives with tarragon, or dill with parsley. Add cooked asparagus or farro for variation. Store leftovers in an airtight container for up to 3 days.