37 minutes
A delightful potato salad featuring creamy Yukon Gold potatoes, tangy Dijon mustard, and a hint of sweetness from honey.
Yukon Gold Potatoes, scrubbed, cut into bite-sized chunks
0 lb
to taste
cups
tablespoons
teaspoons
cups
Black Pepper, freshly ground
to taste
Red Onion, finely chopped
each
Flat Leaf Parsley, finely chopped
tablespoons
1. Prepare Potatoes
Scrub the Yukon Gold potatoes clean, and cut them into bite-sized chunks. Place the potato pieces in a large pot, covering them with cold water. Add a generous pinch of salt to the water. Bring the water to a boil over medium-high heat, then reduce the heat to maintain a gentle simmer. Cook the potatoes until they are just tender when pierced with a fork, about 10-12 minutes.
2. Make the Dressing
In a large mixing bowl, whisk together 1/4 cup of Dijon mustard, 2 tablespoons of red wine vinegar, and a teaspoon of honey. Gradually drizzle in 1/4 cup of olive oil while continuing to whisk, ensuring the dressing becomes smooth and emulsified. Season with salt and freshly ground black pepper to taste.
3. Mix Potatoes with Dressing
Once the potatoes are cooked, drain them well and allow them to cool slightly. Gently fold the warm potatoes into the bowl with the dressing, making sure each piece is well-coated.
4. Add Onions and Parsley
Finely chop half a red onion and a handful of fresh parsley. Stir these into the dressed potatoes. Taste the salad and adjust the seasoning if necessary, adding more salt or pepper as desired.
5. Let the Salad Rest
Allow the salad to sit for at least 15 minutes before serving. This resting time lets the flavors meld together beautifully. Serve your potato salad slightly warm or at room temperature.
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Start in cold, salted water and boil until fork-tender. Overcooking leads to mushiness. Drain well.
Slice while still warm to help them absorb the dressing better, enhancing flavor.
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