What’s a BBQ without potato salad? This isn’t your mom’s potato salad though. This is a summer version accented with fresh herbs and tangy mustard. It’s the perfect recipe to make ahead of time and you can decide whether to serve it warm or cold. This is also a great base recipe for you to jazz up at home. Substitute whatever fresh herbs you have on hand for the fresh parsley and thyme. We recently made this with 1/4 c. chopped fresh dill and the juice of 1/2 a lemon in place of the parsley and thyme because that’s what we had in the fridge and it turned out great. Don’t be afraid to mix it up! The recipe serves about six (using side salad portions).
Ingredients
2 1/2 lbs. small new potatoes, halved
Kosher salt and ground pepper, to taste
1/4 c. olive oil
3 tbsp. dijon mustard
2 tbsp. apple cider vinegar (you can substitute champagne vinegar if you’re out of apple cider vinegar)
1 shallot, minced
3 tbsp. fresh parsley, chopped
1 tsp. fresh thyme, chopped
1/4 small red onion, sliced
1/4 c. scallions, chopped
Directions
Place the potatoes in a large pot, cover with cold water and season with salt. Bring to a boil, then reduce to a simmer and cook until the potatoes are tender. (approx. 15 min)
Run the potatoes under cold water to cool slightly, then drain.
In a bowl, whisk together the oil, mustard, vinegar, shallot, parsley and thyme. Season with salt and pepper to taste.
Add the potatoes, onions and scallions to the dressing mixture and toss to combine. Serve warm or refrigerate until ready to serve.
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