What makes potato salad with vinaigrette a good choice?
This Potato Salad with Vinaigrette is very easy to prepare with just a few basic ingredients from your cupboard. The mustard and vinegar create a sharp flavour that balances the soft texture of the boiled potatoes. It is a healthier alternative to traditional creamy salads and feels much lighter on the stomach. You can easily customise the dish by adding different fresh herbs from your garden to suit your taste.
Follow these 4 steps for potato salad with vinaigrette
Boil potatoes: Place the potatoes in a large saucepan and cover them with water. Add a pinch of salt and bring the water to a boil. Cook for about 15 minutes until they are tender when pierced with a fork. Drain the water and let the potatoes cool slightly before cutting them into bite sized pieces.
Prepare dressing: Combine the olive oil, Dijon mustard, apple cider vinegar and honey in a small jar or bowl. Shake or whisk the mixture until the ingredients are fully combined and the dressing looks smooth. Add a little salt and pepper to suit your taste. This vinaigrette will help bring out the natural sweetness of the potatoes.
Chop ingredients: Peel and finely dice the red onion into small pieces. Roughly chop the fresh parsley and drain the capers from their brine. These ingredients add a nice crunch and a salty bite to the finished dish. Make sure the onion pieces are small so they do not overwhelm the other flavours in the bowl.
Mix salad: Put the cooked potatoes into a large mixing bowl and add the chopped onion, parsley and capers. Pour the dressing over the ingredients while the potatoes are still slightly warm to help them absorb the flavour. Toss everything gently together so the potatoes are well coated. Serve the salad immediately or keep it in the fridge for later.
Extra tips for potato salad with vinaigrette
To get the best results with Potato Salad with Vinaigrette, try to use waxy potato varieties like Charlotte or baby new potatoes. These types hold their shape well after boiling and do not turn into mash when you stir in the dressing. It is a good idea to pour the vinaigrette over the potatoes while they are still warm because the heat helps the dressing soak into the centre. If you want more crunch, you could add some sliced radishes or spring onions to the mix.
Fresh herbs are essential for a bright flavour, so use plenty of parsley, dill or chives. If you are making this dish ahead of time, give it a quick stir before serving to redistribute the oil and vinegar at the bottom. The salad tastes even better the next day after the flavours have had time to develop in the fridge.
Find more ideas here:
oven-cooked rice porridge,
edamame beans or
pickled garlic.
