Dijon Vinaigrette Potato Salad

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.

Shaved Veggie Salad with Versatile Vinaigrette

I am currently taking part in the Daniel Fast, which requires a very strict organic and vegan diet.  You would think that it is very challenging.  But every six months, I tend to do this as a “cleanse” of both my spirit and body.  Getting through two weeks as a vegan is definitely tough, but I feel amazing afterwards and it completely knocks out my ridiculous sweet tooth…crazy huh???

Meals like this shaved veggie salad help me to get through this fast easily and make it a little less difficult to handle.  The tedious part about this salad is the preparation.  However, if you have a mandoline, it’s easy and fun!  I know…get a life, right?!  (Try it and you’ll see lol)   After the veggies are shaved, throw in a bowl and you’re done!

Shaved Veggie Salad

6c romaine lettuce, roughly chopped

1c shaved carrot

1c shaved cucumber

¾ c shaved zucchini

¼ c shaved red onion pearls

½ c shaved radish

1c grape tomatoes, halved

Use a mandoline to “shave” veggies (very thin slices).  Mix shaved veggies, tomatoes and romaine lettuce in a large salad bowl.   Toss with vinaigrette (recipe below).  Serve at room temperature or chilled. 

When I first made this vinaigrette, it was totally an experiment.  I don’t know about you, but my experiments in the kitchen always turn out the best (go figure!).  This vinaigrette is TO DIE FOR!  I seriously almost drank the rest of what I had out of the bowl after my salad was gone.  Okay…I’ll let the recipe speak for itself!

Personally, I prefer less of the olive oil taste in my vinaigrettes.  I love having multiple dimensions and the addition of the Dijon and Italian seasoning do just that.  However, the recipe is easy enough to modify and cater to your own personal tastes.

Versatile Vinaigrette

1 tbsp shallot, minced

2 tbsp white balsamic vinegar

1 tsp Dijon mustard

¼ tsp kosher salt

¼ tsp ground pepper

¼ tsp Italian seasoning

¼ c extra-virgin olive oil

Combine first 6 ingredients in a small mixing bowl.  Slowly whisk in oil until emulsified.  Serve chilled.  Store refrigerated for up to 2 days. 

Note: Mustard is used in many vinaigrette recipes for emulsification.  This process breaks down fats and allows liquids that are typically immiscible, to mix well together.  Slowly adding in the fat (oil) also aids in the emulsification process and slows the separation of liquids during storage.

And yes...I'm a nerd :)

Don't forget to join our email list! Send your name and email address to nopressurecookercontact@gmail.com.