RECIPE: Spring Potato Salad With Dijon Mustard & Mint Vinaigrette - The Nibble Webzine Of Food Adventures RECIPE: Spring Potato Salad With Dijon Mustard & Mint Vinaigrette
 
 
 
 
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RECIPE: Spring Potato Salad With Dijon Mustard & Mint Vinaigrette

We love potato salad. We grew up on two recipes: Mom’s classic picnic potato salad (potatoes, mayo, Dijon mustard, red onion, celery, bell pepper) and her warm German potato salad recipe (potatoes, bacon, onions, chives, garlic, parsley and dill in a mustard vinaigrette).

But there are hundreds of very worth potato salad recipes. This one, from The United States Potato Board—people who know their potatoes.

This spring-themed recipe incorporates arugula, fresh peas in a Dijon mustard-mint vinaigrette.

Serve it at your next barbecue. It‘s a delight!

> The different types of potatoes.

> The history of potatoes.

> The history of potato salad.
 
 
SPRING POTATO SALAD RECIPE

Ingredients

  • 2 pounds small red potatoes
  • 3 tablespoons extra virgin olive oil, divided
  • 1/4 cup lemon juice
  • 1/4 cup mint, finely chopped
  • 2 tablespoons minced shallots
  • 2 teaspoons Dijon mustard
  • Salt and pepper to taste
  • 6 cups baby arugula
  • 1 cup frozen and thawed or cooked fresh baby peas
  •  


    [1] Get springy with it (photo © Potato Goodness).


    [2] Fresh mint gives spring pizzazz to a Dijon vinaigrette (photo © Good Eggs).

     

    Preparation

    1. COOK potatoes in a large pot of boiling salted water for 10 to 15 minutes or until tender. Drain and let cool. Cut potatoes in half and transfer to a large bowl. Add 2 tablespoons oil and toss to coat.

    2. GRILL potatoes for 3 to 5 minutes or until lightly grill-marked.

    3. WHISK together remaining oil, lemon juice, mint, shallots, and Dijon in a small bowl. Season with salt and pepper.

    4. TOSS potatoes, arugula, peas, and dressing together. Makes 10 servings.

    Find more delicious potato recipes at PotatoGoodness.com.
     
     

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