A red potato salad with herbs and dijon mustard that has a tangy herb dressing, fresh herbs and perfectly cooked red potatoes. One of my new favorite outside backyard bbq side dishes.
I am always in search of potato salad recipes that are lighter in calories and fat. A typical potato salad can run about 460 calories per cup! In fact, the potato itself is really not the problem here. It’s the mayonnaise that is often found in potato salads that adds the extra fat to your diet and has about 90 calories per tablespoon. It’s best to eat mayonnaise in smaller quantities and try some fun other ways of enjoying potato salads such as this red potato salad with herbs and dijon mustard.
For the most part I am not a huge fan of the raw onion flavor which is why when recipes call for raw red or onions in general I usually use a little less than they suggest. The onion flavor you get from the shallot in this recipe is perfect. A shallot is a type of onion that is much milder and adds good flavor to your dish, so don’t be scared of the onion flavor that adds to this red potato salad with herbs and dijon mustard.
For herbed potato salad with herbs and dijon mustard recipe you will boil the red potatoes whole until they are just tender in heavily salted water. I like to keep the skins on I think it adds color and depth to the potatoes. You can remove the skin when they finish boiling if you prefer skinless potato salad. Also use whatever herbs you have available in your herb garden. I had some parsley and some thyme but dill would work nicely as well.
- 1 1/2 pounds of red potatoes
- 1 small shallot diced fine
- 1 handful of fresh parsley, chopped
- 4 thyme sprigs, leaves removed
- 1 teaspoon of dijon mustard
- 1 tablespoon apple cider vinegar
- 1/4 cup of extra virgin olive oil
- a pinch of salt, to taste
- pepper, to taste
- Place whole potatoes in a large pot filled with water and salt. Bring to a boil over high heat, lower to medium and let simmer for 15-17 minutes. Potatoes are done when you can stick a pairing knife through them easily. Do not over cook.
- Drain and let cool for 20 minutes, be careful not to damage the skins.
- While potatoes are cooling make the vinaigrette. I used a small food processor to make things easier but if you want to make it faster you can whisk it by hand. First cut the shallot in half, remove the skin, and place in the food processor. Pulse until finely chopped. Add the parsley and thyme and continue to just until herbs are chopped.
- Add the dijon mustard, apple cider vinegar, extra virgin olive oil, salt and pepper. Pulse until the salad dressing looks creamy and emulsified. Put aside.
- When potatoes are cool enough to touch carefully cut into 1/4 inch rounds or into quarters and into a large mixing bowl. Try not to rip the skin.
- Pour the herbed vinaigrette over the potatoes and toss carefully until each potato is coated. Adjust salt and pepper.
- Serve at room temperature or refrigerate until ready to serve.
- Adapted from Chow.com
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