gina moore
Who needs mayo? Dijon mustard ties this flavorful potato salad together with an elegant kick.
Photo by Gina Moore
SERVES 4–6
2 pounds red potatoes, cooked and sliced ¼-inch thick (see Chef’s Tips)
Juice of one lemon, about ¼ cup
2 teaspoons Dijon mustard
¼ cup olive oil
¼ cup capers, rinsed (or thinly sliced cornichons)
2 minced shallots
2 tablespoons chopped parsley
Kosher salt
Fresh ground black pepper
Cook potatoes according to instructions.
In a large mixing bowl, thoroughly whisk together lemon juice, mustard, olive oil and capers. Add warm potatoes to bowl, along with shallots and parsley. Gently toss to avoid breaking up potatoes. Taste and add salt and pepper and more lemon juice as needed. Let sit for one hour or refrigerate overnight. If refrigerated, let come to room temperature before serving.
___
Related stories
No-mayo potato salads—Grab a fork and dig into Chef Belinda’s recipes for no-mayo potato salads that can stand up to summer’s heat...
Perfect picnics—Enjoy Chef Belinda Smith-Sullivan’s recipes and tips to make outdoor dining the highlight of the summer.
Fired-up grilling—Summertime is all about being outdoors and reconnecting with the American passion for grilling. Chef Belinda shares four of her favorite outdoor recipes—and some great grilling advice.
Tasty barbecue sides—Follow these tasty recipes for delicious sides to complement whatever is sizzling on the grill.