Forget everything you know about boring, cold potato salads! This Warm Spring Potato Salad is about to revolutionize your side dish game with its tantalizing blend of tender baby potatoes, zesty Dijon mustard, and fresh parsley. Imagine a dish that's not just a side, but a star attraction that will have your dinner guests begging for the recipe. Whether you're hosting a springtime gathering or looking to elevate your weeknight meal, this warm potato salad promises to be a game-changer that's both simple to prepare and absolutely irresistible.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pound baby potatoes
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 2 tablespoons apple cider vinegar
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Instructions
- Wash the baby potatoes thoroughly under cool running water, removing any dirt or debris. Pat them dry with a clean kitchen towel.
- Cut the baby potatoes into halves or quarters, ensuring they are roughly similar in size to promote even cooking.
- Place the prepared potatoes in a large pot and cover with cold, salted water. Bring the water to a gentle boil over medium-high heat.
- Reduce heat and simmer the potatoes for 12-15 minutes, or until they are tender when pierced with a fork. Be careful not to overcook, as you want them to maintain their shape.
- While potatoes are cooking, prepare the dressing by whisking together olive oil, Dijon mustard, apple cider vinegar, salt, and pepper in a small bowl until well combined.
- Once potatoes are cooked, drain them in a colander and immediately transfer to a large mixing bowl.
- Pour the prepared dressing over the warm potatoes and gently toss to coat evenly, allowing the potatoes to absorb the flavors.
- Sprinkle chopped fresh parsley over the warm potato salad and gently mix.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Serve immediately while the potatoes are still warm for the best flavor and texture.
Tips
- Choose the right potatoes: Baby potatoes work best for this recipe as they cook quickly and maintain a creamy, tender texture.
- Salt your cooking water: This helps season the potatoes from the inside out, enhancing their natural flavor.
- Don't overcook: Test potatoes with a fork - they should be tender but still hold their shape.
- Dress while warm: Pouring the dressing over hot potatoes helps them absorb the flavors more effectively.
- Use fresh parsley: The herb adds a bright, fresh note that elevates the entire dish.
- Serve immediately: This salad is best enjoyed warm, so time your preparation to serve right away.
- Customize to taste: Feel free to add crispy bacon bits, chopped green onions, or a sprinkle of red pepper flakes for extra excitement.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 30g
Protein: 4g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
