Warm potato salad with grainy mustard and parsley
Discover a delicious warm potato salad with grainy mustard and parsley, blending tender potatoes with a tangy, savory dressing of olive oil, vinegar, and mustard. Perfectly seasoned with salt, black pepper, and aromatic dried parsley, this dish is an easy-to-make side that's bursting with flavor.
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.
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.
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.
Nutrition per serving
4 ServingsCalories 170kcal
Protein 4.75g
Carbohydrates 40g
Fiber 4.98g
Sugar 2.29g
Fat 11g
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