Best 3 Red Potato Salad Dijon Recipes

Red potato salad dijon is a vibrant and delicious salad made with red potatoes, a tangy dijon mustard vinaigrette, and fresh herbs. It is a perfect side dish for a summer barbecue or picnic, or it can be served as a light lunch or dinner. The creamy texture of the potatoes and the sharp flavor of the dijon mustard complement each other perfectly, and the fresh herbs add a refreshing touch. This dish is also incredibly versatile, and you can easily add or omit ingredients to suit your taste.

Here are our top 3 tried and tested recipes!

RED POTATO AND GREEN BEAN SALAD WITH DIJON VINAIGRETTE

Red Potato and Green Bean Salad with Dijon Vinaigrette image

Categories Salad Potato Side Fourth of July Picnic Green Bean Fortified Wine Summer Shallot Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 6 servings

Number Of Ingredients 8

Ingredients

8 ounces green beans, trimmed, cut into 1 1/2-inch pieces
3 pounds small red-skinned potatoes, unpeeled, halved
2 tablespoons dry vermouth
2 tablespoons white wine vinegar
1 large shallot, chopped
1 tablespoon coarse-grained Dijon mustard
2/3 cup extra-virgin olive oil
2 tablespoons chopped fresh parsley

Steps:

Cook beans in large saucepan of boiling salted water until crisp-tender, 4 minutes. Drain. Transfer to bowl of ice water. Drain; pat dry with paper towels.
Cook potatoes in large pot of boiling salted water until just tender, about 12 minutes. Drain; transfer to large bowl. Sprinkle vermouth over hot potatoes; toss gently and let stand 5 minutes. Whisk vinegar, shallot, and mustard in small bowl. Gradually whisk in oil. Pour over potatoes and toss to coat. Cool completely. Mix in green beans and parsley. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.) Serve cold or at room temperature.

RED POTATO SALAD WITH DIJON DRESSING

Red Potato Salad with Dijon Dressing image

Provided by Food Network

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 pound red potatoes, scrubbed, but not peeled
1 tablespoon honey
1 tablespoon Dijon mustard
1 tablespoon whole grain mustard
1 tablespoon olive oil
1 1/2 teaspoons cider vinegar
2 scallions, green and white parts, sliced
1 rib celery, diced
2 tablespoons chopped fresh dill
Salt and pepper

Steps:

Dice the red potatoes into 1/2-inch cubes and place in a pot of cold water. Bring the potatoes to a simmer over high heat and cook until tender, about 10 minutes. Once the potatoes are tender, when pierced with a knife, drain and transfer to a large bowl.
To the bowl with the potatoes add the honey, mustards, oil and vinegar. Add the scallions, celery and dill, then toss everything with the honey mustard dressing. Season with salt and pepper and serve.

RED POTATO SALAD DIJON

Red Potato Salad Dijon image

My mother made the best warm potato salad, and now it's a tradition at all of our tables. Sometimes I use Yukon Gold potatoes to make it even prettier. -Patricia Swart, Galloway, New Jersey

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 12 servings (3/4 cup each).

Number Of Ingredients 8

Ingredients

3-1/2 pounds red potatoes (about 12 medium), cubed
1/4 cup Dijon-mayonnaise blend
3 tablespoons seasoned rice vinegar
3 tablespoons olive oil
4 teaspoons minced fresh tarragon
1-1/2 teaspoons salt
3/4 teaspoon pepper
6 green onions, thinly sliced

Steps:

Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain; transfer to a large bowl., In a small bowl, mix mayonnaise blend, vinegar, oil, tarragon, salt and pepper. Drizzle over potatoes; toss to coat. Gently stir in green onions. Serve warm. Refrigerate leftovers.

Nutrition Facts : Calories 139 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 557mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

Tips:

Choose the right potatoes: For this salad, it's best to use small, waxy red potatoes. They hold their shape well when cooked and have a creamy texture.
Cook the potatoes properly: To prevent the potatoes from becoming mushy, cook them until they are just tender. You can check this by piercing them with a fork; they should be easy to pierce but still have a slight bite to them.
Make the dressing in advance: The dressing for this salad can be made ahead of time and stored in the refrigerator for up to 3 days. This makes it easy to assemble the salad at the last minute.
Use fresh herbs: Fresh herbs, such as dill, parsley, and chives, add a bright, flavorful touch to this salad. If you don't have fresh herbs on hand, you can use dried herbs, but be sure to use less since they are more concentrated.
Serve the salad chilled: This salad is best served chilled. You can make it ahead of time and store it in the refrigerator for up to 3 days.

Conclusion:

Red potato salad with Dijon dressing is a classic summer side dish that is easy to make and always a crowd-pleaser. The creamy potatoes, tangy dressing, and fresh herbs make this salad a refreshing and flavorful addition to any meal. Whether you're serving it at a barbecue, picnic, or potluck, this salad is sure to be a hit.