Potato Salad with Mustard Vinaigrette – a delicious recipe with fingerling, sugar, white-wine vinegar, shallot, coarse-grained Dijon, vegetable oil. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Cover potatoes with salted cold water by 2 inches in a 5- to 6-quart pot and simmer, uncovered, until just tender, 20 to 25 minutes.
2
Drain in a colander and cool slightly.
3
While potatoes are simmering, whisk together sugar and 3 tablespoons vinegar in a large bowl until sugar is dissolved.
4
When potatoes are just cool enough to handle, peel and cut diagonally into 1/2-inch-thick slices, adding to vinegar mixture as sliced and tossing gently to combine.
5
Whisk together shallot, mustard, and remaining tablespoon vinegar in a small bowl, then add oil in a slow stream, whisking until emulsified.
6
Add dressing to potatoes, then season with salt and pepper and stir gently with a rubber spatula.
433
kcal
Calories
8
g
Fat
80
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 4 lb fingerling or small boiling potatoes, 2 teaspoons sugar, 4 tablespoons white-wine vinegar, 1/3 cup finely chopped shallot, and more.
Yes, Potato Salad with Mustard Vinaigrette falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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