Potato Salad with Mustard Vinaigrette

Serves 4

This is a very easy and light potato salad recipe, a nice change from those with a mayonnaise dressing. It is based on my Italian Potato Salad, which is in the similar and related recipes, with the addition of Dijon mustard for a different flavor. It is perfect for a family meal, picnic or potluck event and can be made in any amount needed.

Ingredients

• 4 medium potatoes, scrubbed and cut into about 1-inch cubes
• 1/2 small sweet onion, coarsely chopped
• 2 teaspoons Dijon mustard
• 1 tablespoon dried oregano
• Salt and pepper to taste
• 2 tablespoons red wine vinegar
• 3 tablespoons olive oil

Cook potatoes in lightly salted water until just tender, about 10 minutes. Drain well. Place in a medium bowl. Add the onions, then the mustard and toss to combine. Season with the oregano, salt and pepper; toss again. Add the vinegar and oil and toss well. Taste for seasoning (see notes below). Let set for at least 30 minutes at room temperature before serving.

Notes: The flavors intensify as the salad sets, especially the vinegar, so go easy and add more later if needed. I rarely peel potatoes, but they can be peeled if preferred. This salad can be made up to one day ahead and refrigerated. Bring to room temperature before serving.

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