We are so ready for summer at our house. Alexa is starting to ask about swimsuits and pools, and we've already taken advantage of warmer weather by grilling and eating out on the deck. One thing I love about summer is all of the cold salads- pasta, vegetable, potato and so on. But they're often heavy, with lots of mayo involved. When it's hot out, I want something lighter and fresher tasting.
This Dijon potato salad is always a hit wherever I take it. Work picnics, backyard cookouts, tailgates, no matter where, my bowl always comes home empty. Admittedly, this is the weeknight version- some crispy bacon and fresh herbs of your choice are great additions to dress it up for company. The quantities below serve 3-4, but it's easily scaled up for bigger get-togethers.
Dijon Potato Salad
What's in it:
1 lb. Yukon gold or red-skinned potatoes, diced into bite-size pieces
2 tsp kosher salt
2 scallions, thinly sliced
1 small clove garlic, finely minced
1 Tbsp lemon juice
1 Tbsp white wine vinegar
1/2 tsp herbes de provence
1 Tbsp Dijon mustard
3 Tbsp olive oil
Salt & pepper to taste
How to make it:
Put potatoes in a pot with cold water to cover. Bring to a boil, and add salt. Cook until done, about 7-10 minutes.
Place next six ingredients, through mustard, in a bowl large enough to hold potatoes. Whisk together to combine, then drizzle in oil while still whisking. Season to taste with sugar, salt and pepper.
Drain potatoes, put in the bowl with the dressing, and stir to coat while still hot. Serve warm, room temperature, or cold.