As the sun blazes high and the days stretch longer, I find myself drawn to the vibrant gatherings of summer—where laughter merges with the tantalizing scents wafting from the kitchen. One dish that never fails to stand out at these events is my Potato Salad with Dijon Vinaigrette. This salad encapsulates everything I love: creamy, zesty, and completely vegan! Picture tender red potatoes tossed in a tangy mustard dressing, with fresh scallions and herbs that add bursts of flavor to every bite.
Initially, I concocted this recipe out of necessity, seeking a refreshing side that could be made ahead yet still shine at the table. What emerged has become my go-to for picnics and potlucks alike. Best of all, this potato salad allows for endless customization, letting your creativity shine through while remaining a crowd-pleaser. Let’s explore this easy-to-make, make-ahead delight that brings sunshine to every gathering!
Why is Potato Salad Vinaigrette a Must-Try?
Vibrant Flavors: This Potato Salad Vinaigrette bursts with a zesty mustard flavor that dances on your palate.
Easy to Make: With simple ingredients and straightforward steps, it’s perfect for any home cook.
Make-Ahead Perfection: Prepare it up to a day in advance, enhancing those delightful flavors before serving.
Versatile Customization: Toss in your favorite veggies or herbs for a personalized twist.
Ideal for Gatherings: Impress friends and family at picnics, barbecues, or potlucks with this refreshing dish.
Elevate your summer menus alongside other favorites like Yogurt Potato Salad for more delightful options!
Potato Salad Vinaigrette Ingredients
For the Salad
• Red Potatoes – Tender when boiled, choose new or small ones for a buttery texture.
• Scallions – For a fresh, oniony crunch; chives can be an excellent substitute.
• Fresh Parsley & Dill – These herbs add a lovely freshness; cilantro could replace them if desired.
For the Dressing
• Red Apple Vinegar – Provides acidic depth; white wine vinegar is a milder alternative.
• Whole Grain Dijon Mustard – Imparts a zesty flavor profile; yellow mustard gives a more classic taste.
• Olive Oil – Binds the vinaigrette, enhancing mouthfeel; swap for avocado oil for a neutral flavor.
• Salt & Pepper – Essential to elevate and balance all the flavors in your potato salad vinaigrette.
Enjoy crafting this delightful salad that’s not only vegan but also offers a perfect blend of vibrant flavors to enhance your summer gatherings!
How to Make Potato Salad Vinaigrette
- Boil the Potatoes: Begin by placing the red potatoes in a large stockpot. Cover them with water, bring to a boil, and cook until tender, about 20 minutes. They should be soft but still hold their shape.
- Cool and Cut: Drain the potatoes and let them cool for a few minutes. Once cool enough to handle, cut each potato in half to create bite-sized pieces that will soak up the vinaigrette beautifully.
- Whisk the Vinaigrette: In a mixing bowl, whisk together red apple vinegar and whole grain Dijon mustard. Gradually drizzle in olive oil, continuing to whisk until the dressing is silky and emulsified.
- Combine Potatoes and Dressing: Add the cooled potato halves to the vinaigrette and gently toss to ensure each piece is thoroughly coated. The warmth from the potatoes helps the flavors meld wonderfully.
- Add Fresh Ingredients: Fold in the chopped scallions, parsley, and dill. Season generously with salt and pepper to elevate the flavors and stir until well combined.
- Serve or Chill: This salad can be served immediately at room temperature or chilled for a refreshing side dish. Letting it sit for about 30 minutes allows the flavors to marry perfectly.
Optional: Garnish with extra herbs or a sprinkle of paprika for a pop of color.
Exact quantities are listed in the recipe card below.
Expert Tips for Potato Salad Vinaigrette
• Even Cooking: Choose potatoes that are similar in size to ensure they cook evenly and become perfectly tender without any mushy pieces.
• Avoid Overcooking: Keep an eye on cooking time; overcooked potatoes can lead to a mushy salad. Aim for a tender yet firm texture.
• Flavor Development: Allow the potato salad to sit for at least 30 minutes before serving. This helps the flavors meld beautifully, enhancing the overall taste of your potato salad vinaigrette.
• Customize with Care: Feel free to add your favorite veggies or herbs, but be mindful of their water content—too many watery additions can dilute the dressing.
• Chill for Enjoyment: If making ahead, store in an airtight container in the fridge. The salad tastes even better when allowed to chill and flavors develop overnight.
What to Serve with Potato Salad Vinaigrette?
The perfect pairing can elevate your Potato Salad Vinaigrette to a full and delightful meal experience.
- Grilled Veggies: Charred bell peppers and zucchini provide a smoky contrast, enhancing the freshness of the salad. Their slight crispness adds an exciting texture!
- Vegan Burgers: Juicy, plant-based burgers are a match made in heaven, providing hearty flavor while keeping the meal light and satisfying. Consider adding avocado for creaminess.
- Chickpea Salad: A protein-packed chickpea salad with crunchy cucumbers and tomatoes adds a zest of flavor and is ideal for any summer gathering. Its refreshing taste complements the tanginess of the vinaigrette beautifully.
- Toasted Pita Chips: Nutty and crunchy, these chips offer a wonderful texture that helps round out the creaminess of the salad, making them the perfect snack or side.
- Lemonade or Iced Tea: A glass of refreshing lemonade or unsweetened iced tea offers a crisp, caffeinated balance, cleansing the palate between bites.
- Fruit Salad: Bright and colorful, a fruit salad brings sweetness to the table with citrus and berries, enhancing the overall cheerful vibe of your meal.
With these delightful companions, your Potato Salad Vinaigrette will shine, bringing joy and flavor to every gathering!
How to Store and Freeze Potato Salad Vinaigrette
• Room Temperature: Best enjoyed fresh; however, if left out, consume within 2 hours to maintain safety and quality.
• Fridge: Store in an airtight container for up to 3 days. The flavors continue to develop, making it a delightful make-ahead dish for your gatherings.
• Freezer: Not recommended, as the potatoes may become grainy upon thawing. It’s best to enjoy the potato salad vinaigrette fresh for the best texture and taste.
• Reheating: If serving chilled or at room temperature, simply toss lightly before serving. No need to reheat; the salad is refreshing as is!
Potato Salad Vinaigrette Variations
Customize your salad experience with these tasty twists that invite your creativity to shine through!
- Colorful Crunch: Add diced cucumbers or sweet bell peppers to elevate the salad’s freshness and color.
- Herbaceous Upgrade: Swap out parsley and dill for fresh basil or mint for a burst of a different flavor note. The bright green of these herbs adds a lovely visual touch, too!
- Creamy Texture: Stir in a dollop of vegan mayonnaise or avocado for a creamier vinaigrette without compromising on flavor.
- Snack Attack: Toss in some sliced olives or capers for a briny kick that brings depth and intrigue to every bite. These additions contrast beautifully with the creamy dressing.
- Flavor Boost: Introduce a hint of garlic powder or chopped garlic for an aromatic touch that complements the overall flavor profile. Just a pinch transforms the taste experience!
- Nutty Delight: Sprinkle toasted sunflower seeds or walnuts for added crunch and healthy fats, enhancing texture and nutrition in one go.
- Heat Things Up: Amp up the spice factor with diced jalapeños or a dollop of your favorite hot sauce mixed into the dressing. It adds a fun surprise that can thrill guests!
- Bean Booster: Incorporate chickpeas or black beans for an extra protein punch, making your salad heartier and more filling—perfect for a stand-alone meal!
Make Ahead Options
These Vegan Potato Salad With Dijon Vinaigrette are perfect for meal prep enthusiasts! You can prepare the salad up to 24 hours in advance, allowing the flavors to meld beautifully in the refrigerator. To do this, boil and cut the red potatoes, then whisk together the vinaigrette and store them separately in airtight containers. The potatoes can be refrigerated without dressing to maintain their texture (to avoid sogginess), while the vinaigrette stays fresh on its own. When ready to serve, simply combine the potatoes with the dressing, scallions, and herbs, and give it a gentle toss. This way, you’ll enjoy a refreshing, zesty side without the last-minute rush!
Potato Salad Vinaigrette Recipe FAQs
How do I select the best red potatoes for my potato salad?
Choose new or small red potatoes for their buttery texture and creaminess when boiled. Look for potatoes that are smooth, firm, and free of blemishes. Avoid those with dark spots or sprouting, as they may affect the salad’s texture and flavor.
How long can I store potato salad vinaigrette in the fridge?
You can keep the potato salad vinaigrette in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, allowing for an even tastier dish when enjoyed later. Just be sure to give it a gentle toss before serving!
Can I freeze leftover potato salad vinaigrette?
Freezing is not recommended for potato salad vinaigrette, as the texture of the potatoes can become grainy and unpleasant once thawed. Instead, enjoy it fresh or store leftovers in the fridge for a couple of days—much tastier!
What should I do if my potatoes turn mushy while cooking?
If your potatoes have become mushy, it may have been due to overcooking. To avoid this in the future, boil them for about 20 minutes, or until they are tender yet firm. If they do become mushy, consider using them in soups or stews, where the texture won’t be as noticeable!
Are there any dietary considerations I should keep in mind?
Absolutely! This potato salad vinaigrette is vegan and naturally low in calories, making it a great option for various diets. However, if you have allergies, be aware of the mustard and any substitutions you might make. Always check labels if you’re using prepared dressings or ingredients.
How can I customize the flavors in my potato salad vinaigrette?
The more the merrier! Feel free to add cherry tomatoes, diced cucumbers, or bell peppers for extra crunch and flavor. Keep in mind that watery vegetables can dilute the dressing, so balance your additions carefully. You can also substitute fresh herbs with what you have on hand—cilantro works wonderfully too!
The Best Potato Salad Vinaigrette: A Refreshing Vegan Delight
Equipment
- Large stockpot
- Mixing bowl
Ingredients
For the Salad
- 2 pounds Red Potatoes Tender when boiled, choose new or small ones for a buttery texture.
- 4 scallions Scallions For a fresh, oniony crunch; chives can be an excellent substitute.
- 1/4 cup Fresh Parsley These herbs add a lovely freshness; cilantro could replace them if desired.
- 1/4 cup Fresh Dill These herbs add a lovely freshness; cilantro could replace them if desired.
For the Dressing
- 1/4 cup Red Apple Vinegar Provides acidic depth; white wine vinegar is a milder alternative.
- 3 tablespoons Whole Grain Dijon Mustard Imparts a zesty flavor profile; yellow mustard gives a more classic taste.
- 1/2 cup Olive Oil Binds the vinaigrette, enhancing mouthfeel; swap for avocado oil for a neutral flavor.
- 1 teaspoon Salt Essential to elevate and balance all the flavors in your potato salad vinaigrette.
- 1 teaspoon Pepper Essential to elevate and balance all the flavors in your potato salad vinaigrette.
Instructions
Directions
- Begin by placing the red potatoes in a large stockpot. Cover them with water, bring to a boil, and cook until tender, about 20 minutes.
- Drain the potatoes and let them cool for a few minutes. Once cool enough to handle, cut each potato in half to create bite-sized pieces.
- In a mixing bowl, whisk together red apple vinegar and whole grain Dijon mustard. Gradually drizzle in olive oil, continuing to whisk until emulsified.
- Add the cooled potato halves to the vinaigrette and gently toss to ensure each piece is thoroughly coated.
- Fold in the chopped scallions, parsley, and dill. Season generously with salt and pepper.
- This salad can be served immediately at room temperature or chilled for a refreshing side dish.
Notes
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