Potato salad with Mustard Vinaigrette – Perfect for Summer!
Potato salad is a classic, and whether you’re having a BBQ with friends or simply making dinner at home for the family, it’s always a great side dish. This potato salad is easy to make and is delicious both warm and cold.
This salad is mayo free, and is dressed with a flavoursome dijon mustard vinaigrette and loaded with dill and chives. A winning combo!
This recipe calls for asparagus, but if you can’t get hold of asparagus, you can use radish or green beans instead. If using radish, stir fry or grill it (then leave to cool) and green beans can be blanche in boiling water for a couple of minutes and then into cold/iced water before adding it to the salad. Cooking the radish will make it taste completely different and bring out a much softer, sweeter flavour.
This salad stays fresh for at least 3 days, so you can make a big batch of it and keep it in the fridge and serve it with a protein such as grilled fish or cooked green lentils to keep it vegan. Together with a green salad, you got yourself a complete meal.
Mustard vinaigrette for the potato salad – The easy way
The easiest way to make the dressing is to place all ingredients to the dressing in a small jar with a lid and give it a good shake! This means
- Less washing up
- Less faff
- Quick to make
Potato Salad with Mustard Dressing – Nutrition Tidbits
→ Packed with potassium – Potatoes are a great source of potassium, a mineral that is found in all bodily fluids! It’s essential for all cells in the body and plays an important role in regulating blood pressure and for muscle and heart function.
→ Resistant starch – If you make this potato salad with potatoes that’ve been cooked and cooled down, you’ll get the added benefit of resistant starch, which work similar to dietary fibre and can have an positive effect on keeping your gut healthy.
→ Vitamin C – Potatoes are a source of vitamin C, which help to keep your gums, skin and connective tissue healthy, as well as aiding in the absorption of iron. It also works as an antioxidant and helps to protect your cells against oxidative damage.
This potato salad is gluten free, nut free and vegan.
Have some leftover potatoes you need to use?
Here are some recipes that calls for leftover potatoes.
• Spring Salmon Salad – This salad great both spring and summer! Great to make a big batch of and bring to work or for a picnic the park.
• Bubble and Squeak – A classic way to use up leftover potatoes! Add a seasonal touch by adding spring onions to the mixture!
• Spicy Chickpea Burger – These burgers are served with pickled carrots and coriander mayo! Sounds weird but it’s a winning combo. These burgers are also gluten free and vegan (just use vegan mayo!)
If you make this recipe, please comment and rate it! And don’t forget to take a picture and @nutritionistmeetschef on Instagram!
Potato Salad with Mustard Vinaigrette
- 800 g potatoes (if using cooked potatoes, use closer to 1 kg as cooked potatoes weigh more that uncooked)
- 400 g asparagus
- 4 tbs 1/4 cup chopped chives (more or less)
- 4 tbsp 1/4 cup chopped dill (more or less)
- 2-3 spring onions /scallions, sliced.
- 2 tbsp dijon mustard
- 80 ml 1/3 cup olive oil / rapeseed oil
- 2 tbsp apple cider vinegar
- alt and pepper to taste
- water to thin (about 2 tbsp, depending on desired consistency )
- 1 garlic glove, minced
- Cook the potatoes in salted water until they're soft. Once cooked, drain and set a side without a lid.
- Cut or break of the woody bottom part of the asparagus. Blanch the asparagus in salted water for a 1 or 2 minutes. Remove from water and rinse in cold water.
- Prepare the dressing by placing all ingredients for the dressing in a jar and tighten the lid on. Give a good shake until emulsified.
- Cut the asparagus into smaller pieces. Quarter the potatoes.
- Mix all ingredients in a bowl and pour the dressing over the salad.
- Garnish with a few sprigs of fresh dill and chopped chives.