culinary review

Potato Salad with Mustard Herb Vinaigrette

Last Modified: 11/04/07
First Published: 11/04/07
Views: 1685
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Views: 1685
This is a nice and tasty German-style potato salad with a savory Vinaigrette dressing. Sherrypotato_salad vinegar is mild and perfect to use; garlic, mustard, sun dried tomatoes and capers are flavorful additions and a mild olive oil binds it all together.

When making potato salad, use smaller waxy potatoes that keep their shape better, instead of larger baking potatoes, and don’t overcook the potatoes. This salad is better if you let it sit for a few hours or preferably overnight. Enjoy next to a piece of meat or fish or bring it out on a picnic.

4 servings

  • 2 lbs potatoes, preferably new potatoes or small waxy potatoes, scrubbed and washed
  • 2 tablespoons sherry vinegar
  • 4 tablespoons olive oil
  • 1 garlic clove, minced
  • 1 tablespoon country Dijon mustard
  • 1 tablespoon chopped sun dried tomatoes
  • 2 teaspoons capers
  • ¼ red onion, diced
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • ½ teaspoon sugar
  • 1 teaspoon salt
  • freshly ground pepper
potatoes vinaigrette potato_salad


Boil the potatoes whole in salty water. Meanwhile, prepare the dressing.

Mix together all the ingredients except for the oil in a large bowl. While whisking, start adding the oil. Slowly form an emulsion and make sure all the ingredients are incorporated. Taste and possibly add more salt and pepper or spices.

When the potatoes are cooked through (but not overcooked), cut large pieces into smaller bite size pieces and add the potatoes to the vinaigrette. Make sure all the potatoes are covered, then cover the bowl with some plastic wrap and let it cool. Let the flavors incorporate in the fridge for a few hours or overnight before serving.