Potato salad with dijon mustard mayonnaise
This potato salad features creamy potatoes combined with crispy bacon and a robust Dijon mustard mayonnaise. It's easy to make and perfect for gatherings, offering a delightful balance of flavors and textures.
Cook time 45 min
Prep time 15 min
Ingredients:
5 potatoes2 yolks
6 bacon strips
3 shallots
1/3 cup chives
salt & pepper to taste
1 tbsp lemon juice
2 garlic cloves
1/2 cup olive oil
Potato salad with Dijon mustard mayonnaise is a classic and flavorful side dish perfect for any gathering or meal. This recipe combines creamy potatoes, crispy bacon, and a robust mustard mayonnaise dressing, creating a delightful balance of textures and flavors. Whether you're a seasoned cook or just starting out in the kitchen, this potato salad is simple to prepare and sure to impress.
Instructions:
- Wash and peel the potatoes, if desired. Cut them into bite-sized cubes.
- Place the potato cubes in a large pot and cover them with water. Add a pinch of salt to the water.
- Bring the pot to a boil, then reduce the heat and let the potatoes simmer for about 10-12 minutes, or until they're fork-tender.
- Drain the potatoes and let them cool.
- While the potatoes are cooking, heat a skillet over medium heat.
- Cook the bacon strips until they are crispy, about 5-7 minutes.
- Transfer the cooked bacon to a paper-towel-lined plate to drain the excess grease. Once cooled, crumble the bacon into small pieces.
- Peel and finely chop the shallots.
- Chop the chives and set them aside.
- In a medium bowl, whisk together the egg yolks, Dijon mustard, and lemon juice until well combined.
- Slowly drizzle in the olive oil while whisking continuously. The mixture should emulsify and thicken to a mayonnaise consistency.
- Add the minced garlic and season with salt and pepper to taste.
- In a large mixing bowl, combine the cooled potatoes, crumbled bacon, chopped shallots, and half of the chives.
- Gently fold in the Dijon mustard mayonnaise until all ingredients are well coated.
- Taste the potato salad and add additional salt and pepper if needed.
- Transfer the potato salad to a serving dish and sprinkle the remaining chives on top for garnish.
- For best results, cover and refrigerate the potato salad for at least 1 hour before serving to allow the flavors to meld together.
Your potato salad with Dijon mustard mayonnaise is ready to serve! This delicious, tangy dish is sure to be a hit at any meal or event. Enjoy the creamy, savory flavors and perhaps pair it with your favorite main course. Bon appétit!
Potato salad with dijon mustard mayonnaise FAQ:
You should simmer the potatoes for about 10-12 minutes, or until they are fork-tender. Be sure not to overcook them to prevent them from becoming mushy.
Yes, you can make substitutions. For example, you can replace olive oil with another oil like avocado oil, or use yogurt instead of egg yolks for a lighter dressing. Keep in mind that these changes may alter the flavor and texture.
Store any leftovers in an airtight container in the refrigerator. It should be eaten within 3-4 days for best quality. Make sure to give it a good stir before serving as the ingredients may separate.
If the mayonnaise doesn’t thicken, try adding a bit more oil very slowly while whisking continuously. If it still doesn’t come together, you can start with a fresh egg yolk in another bowl and slowly whisk in the failed mixture.
Using medium-sized potatoes is best since they cook evenly and are easy to cube. However, you can use any type of potato you prefer, just adjust the cooking time if you're using larger or smaller ones.
Tips:
- When boiling the potatoes, make sure to cook them until they are just tender and can be easily pierced with a fork. Overcooking can make them mushy.
- Let the potatoes cool completely before mixing them with the mayonnaise mixture to keep the salad from becoming watery.
- For added flavor, you can roast the garlic cloves before mixing them into the mayonnaise.
- Adjust the seasoning to your taste; start with a small amount of salt and pepper, then add more as needed.
- For a healthier version, you can substitute half of the olive oil with Greek yogurt.
Nutrition per serving
6 ServingsCalories 280kcal
Protein 13g
Carbohydrates 33g
Fiber 4.06g
Sugar 2.93g
Fat 30g
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