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Simple Summer Potato Salad

Summer is a time for light and easy side dishes, and this one does not disappoint! Based of the traditional German potato salad, this is a lighter version that skips the bacon for more vinegar and is vegan. I prefer to use baby red potatoes as it makes for a creamier end product.

Add this to your next BBQ or summer party! I think it is best at room temperature, but it is equally delicious warm or chilled.

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Prep Time: 10 10 mins Cook Time: 20 20 mins Rest Time: 10 10 mins Total Time: 40 mins
Servings 4
Best Season Summer

Potatoes tossed in a mustard vinaigrette. 

  • 1.5 pound Baby red potatoes
  • 1/8 cup Extra virgin olive oil
  • 1/8 cup White distilled vinegar
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Pepper
  • 1 tablespoon Parsley (chopped)
    Potato Salad
  1. Prepare the dressing

    In a large bowl vigorously whisk the oil, vinegar, mustard, salt and pepper. It will take a few minutes for the dressing to emulsify. Set aside until needed. 

  2. Prepare the potatoes

    Thoroughly scrub the potatoes and cut into halves or quarters depending on the size you would like. Place in a pot of well salted water and boil for 15 minutes or until potatoes are fork tender. Drain and set aside. 

  3. Serving

    Gently toss the potatoes, dressing and parsley. It is best served at room temperature but can be served warm or cold as well. 

    Over Mixing will cause the potatoes to break apart.