Last month, my husband’s boss had a fiscal year-end celebration for his team and their families at his house. This was the second year in a row he had this and the food has been great both times. But this year, the one thing that stuck out to me (of all things) was this healthy, light, and tangy potato salad that was served. I did what I normally do – gave my kudos to the chef and asked her what the heck she put in them. Once she told me, I knew I could make it at home myself…so I did!
This Dijon vinaigrette potato salad is a French-style potato salad. Honestly, it was my first time having it. Why is it that potatoes can be paired with anything and be delicious??? Okay, sorry for the tangent. Many of us in America are used to the potato salad swimming in mayo and mustard. They have zero nutritional value and are heavy and filling. Don’t get me wrong, I have had my share of the cholesterol-laden potato salads too, and many are quite yummy. But it’s nice to find a healthier alternative when you want some variety.
Dijon Vinaigrette Potato Salad
6 Idaho potatoes, peeled and cubed
1/3 c extra-virgin olive oil
¼ c white balsamic vinegar
1 tsp salt
1 tsp black pepper
½ tsp dried basil
¼ c sliced green onion
2 tbsp Dijon mustard
Place potatoes in a large pot, and cover with water. Bring to a boil. Reduce heat, and simmer 15-20 mins or until just tender; drain. Cool for 30 mins.
Tip: Potatoes are done when a knife or fork easily pierces the potatoes with little to no resistance.
Combine remaining ingredients in a large bowl; stir with a whisk. Add warm potatoes; toss gently to coat.
Note: Leftover Dijon vinaigrette can be used for salads for the next few days. Store in the refrigerator.
Serve at room temperature or chilled.
I made this potato salad as a side to a healthy Sunday dinner. I served this with roasted chicken wings, roasted tomatoes and asparagus. The potato salad paired well with these lighter options. It made for a colorful, easy, and flavorful Sunday night.