Warm potato salad with grainy mustard and parsley
Warm potato salad with grainy mustard and parsley offers a comforting blend of tender potatoes dressed in a tangy mustard vinaigrette, accented by parsley and black pepper. This simple dish is perfect as a side or light main course, showcasing earthy and zesty flavors.
Cook time 30 min
Prep time 15 min
Ingredients:
3 tbsp onion3 tbsp olive oil
1 tbsp vinegar
1 tbsp mustard
1.50 tsp salt
4 potatoes
2 tbsp dried parsley
1/2 tbsp mustard
1/2 tsp black pepper
Warm potato salad with grainy mustard and parsley is a delightful variation of the classic potato salad. It's a dish that combines the earthy flavors of potatoes with the tangy zest of mustard and vinegar, all accentuated by the aromatic presence of parsley and black pepper. Whether you're serving it as a side dish or a light main course, this recipe is both simple to prepare and sure to please a crowd.
Instructions:
- Wash and peel the potatoes.
- Cut the potatoes into even-sized chunks.
- Place the potatoes in a large pot and cover them with cold water. Add a good pinch of salt to the water.
- Bring the potatoes to a boil over medium-high heat. Once boiling, reduce the heat to a simmer and cook until the potatoes are tender but not falling apart, about 15-20 minutes.
- While the potatoes are cooking, prepare the dressing.
- In a small bowl, combine the finely chopped onion, olive oil, vinegar, 1 tbsp of grainy mustard, and 1.5 tsp of salt. Mix well until the ingredients are thoroughly combined.
- Once the potatoes are cooked, drain them well and transfer them to a large mixing bowl while they're still warm.
- Pour the prepared dressing over the warm potatoes. Use a spatula or a wooden spoon to gently toss the potatoes, ensuring they are evenly coated with the dressing.
- Sprinkle the dried parsley, 1/2 tbsp of grainy mustard, and 1/2 tsp of black pepper over the dressed potatoes.
- Gently toss the potatoes again to distribute the herbs and mustard evenly.
- Let the salad sit for a few minutes to allow the flavors to meld together.
- Serve the warm potato salad immediately.
Your warm potato salad with grainy mustard and parsley is now ready to serve! The combination of flavors creates a vibrant dish that is both comforting and refreshing. Enjoy it fresh and warm, or let it sit to allow the flavors to meld even more. This salad is a perfect complement to any meal and is sure to be a crowd-pleaser at your next gathering.
Warm potato salad with grainy mustard and parsley FAQ:
Waxy potatoes like Yukon Gold or red potatoes are ideal for warm potato salad as they hold their shape well after boiling. Avoid starchy potatoes like Russets, which can become mushy.
The potatoes are done when they are tender enough to pierce easily with a fork but still hold their shape, usually around 15-20 minutes of simmering. You can test by taking one piece out and checking for doneness.
It's best served warm, but you can prepare the dressing in advance and store it separately in the refrigerator. The cooked potatoes can be kept in the fridge for a day; reheat before combining with the dressing.
You can use Dijon mustard or yellow mustard as a substitute for grainy mustard. Keep in mind that the flavor may be slightly different, but it will still provide a tangy taste.
If the salad tastes too salty, you can add more cooked potatoes to dilute the saltiness. Alternatively, add a squeeze of lemon juice or some chopped fresh herbs to balance the flavors.
Tips:
- Opt for waxy potatoes like Yukon Gold or Red potatoes as they hold their shape better during cooking.
- Cut potatoes into uniform pieces to ensure they cook evenly.
- Boil potatoes in salted water until just tender. Overcooking can make them too mushy.
- When the potatoes are still warm, add the vinegar first to allow the flavor to absorb better.
- Feel free to experiment with different types of mustard, such as Dijon or whole grain, to vary the flavor profile.
- If you have fresh parsley available, use it instead of dried parsley for a more vibrant taste.
- Taste as you go and adjust the seasoning, vinegar, and mustard to your preference.
- For added texture and flavor, consider adding chopped celery or pickles.
Nutrition per serving
4 ServingsCalories 170kcal
Protein 4.75g
Carbohydrates 40g
Fiber 4.98g
Sugar 2.29g
Fat 11g
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