Potato Salad with Mustard Vinaigrette
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 recipe, 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.
- 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. Let set for at least 30 minutes at room temperature before serving. (The flavors intensify as the salad sets, especially the vinegar, so go easy and add more later if needed.)
Notes: 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.