Mustard Potato Salad, Mediterranean-Style
Mediterranean-style mustard potato salad with fresh dill, parsley, red onions and capers. The key to this potato salad is to dress the boiled potatoes while they’re hot with the Dijon mustard dressing, this way, they will better absorb all the flavors. And for best results, allow the potato salad some time to marinate before serving.
- 1 1/2 lb small potatoes such as new potatoes, Yukon gold potatoes, or red potatoes
- tsp salt
- 1/4 cup chopped red onions
- 1/4 cup fresh chopped parsley
- 1/4 cup chopped dill
- 2 tbsp capers
- 1/3 cup extra virgin olive oil
- 2 tbsp white wine vinegar
- 2 tsp Dijon mustard
- 1/2 tsp ground sumac
- 1/2 tsp black pepper
- 1/4 tsp ground coriander
- Wash and scrub the potatoes and dry them well. Slice potatoes thinly using a mandoline slicer.
- Place potatoes in a pot and add water to cover by 1 inch. Bring to a boil. Add salt. Turn the heat down and allow the potatoes to simmer for about 6 minutes or so until they’re tender (you should be able to poke the potatoes with a fork).
- Add vinaigrette ingredients to a small bowl and whisk until well-combined.
- When the potatoes are ready, remove from heat and drain well. Place them in a large mixing bowl and immediately dress them with the Dijon mustard dressing. Gently toss to coat.
- Add onions, fresh herbs, and capers. Toss gently to combine.
- Transfer the potatoes to a serving platter. For best results, allow the potato salad some time to marinade before serving. You can refrigerate it for 1 hour or so but be sure to bring it to room temperature before serving.
- Make-ahead instructions You can make this mustard potato salad ahead of time. Dress the potatoes with the vinaigrette but hold the onions, herbs and capers until later. Refrigerate up to 8 hours. Before serving, add the onions, herbs and capers and toss.
- Leftovers can be stored in the fridge covered for 2 to 3 days or so.