Skip to main content
Epicurious
Cookbooks

Potato Salad with Mustard Vinaigrette

Potato salad is an American classic, but this is a lot more flavorful than the mayonnaise-based version. It’s great served warm, but the important thing to remember is that it’s far better at room temperature than cold. If you like, add about 1/4 pound diced slab bacon, cooked until crisp, along with 1/2 cup minced shallot or mild onion for a Germanic twist.

Recipe information

  • Yield

    makes 4 servings

Ingredients

Salt and black pepper to taste
1 1/2 to 2 pounds waxy or Yukon Gold potatoes
1/3 cup Dijon mustard
1/4 cup extra virgin olive oil
1 tablespoon balsamic, sherry, or other flavorful vinegar, or to taste
3 tablespoons chopped fresh parsley leaves

Preparation

  1. Step 1

    Bring a pot of water to a boil and add salt. Peel the potatoes, then cut them into bite-sized pieces. Cook them in the water until tender but still firm and not at all mushy, 15 minutes or so. Drain.

    Step 2

    Combine the mustard, oil, and vinegar in a bowl or blender and whisk or blend until well combined. Toss with the potatoes while they’re still warm; season with salt and pepper and garnish with the parsley. Serve warm or at room temperature or refrigerate for up to a day, but bring back to room temperature before serving.

The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved. MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.
TagsPotato SaladSaladEuropeanYukon Gold PotatoPotatoRoot VegetableVegetableSideDinnerVegetarianVeganDairy FreeGluten Free5 Ingredients or FewerQuickEasy30 Minutes or LessLabor DayMemorial DayCookbooks
Read More
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
One-Pot Chicken Thighs With Cilantro Rice and Beans
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
29 Ricotta Recipes for Dinner, Dessert, and More
Put that half-full tub to use with recipes that go beyond the Italian American classics.
31 Cashew Recipes That Go Beyond the Snack Bowl
Like Sri Lankan cashew curry and vegan stuffed shells.
Fudgy Chocolate Bundt Cake
Glossy, intensely chocolaty, and spiked with coffee and sour cream, this Bundt is the ultimate all-purpose dessert.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Classic French Vinaigrette
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.