Red Potato Salad with Mustard Vinaigrette
Servings: 6 Servings
Ingredients
Salad
- 2 pounds red potatoes cut into 1-inch cubes
- 4 large eggs hard-boiled and diced
- ½ cup finely diced red onion
- ¼ cup finely chopped celery
Mustard Vinaigrette
- ½ cup olive oil
- ½ cup white wine vinegar
- ¼ cup Dijon mustard
- 1 tablespoon finely chopped fresh oregano
- 1 tablespoon finely chopped fresh rosemary
- 1 tablespoon finely chopped fresh chives
- 1 tablespoon finely chopped fresh thyme
- ½ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Bring a large pot of salted water to a boil. Add the potatoes and cook until a fork slides into the center with little resistance. The potatoes should be tender but still hold their shape.2 pounds red potatoes
- Drain the potatoes well, and let them sit for 1 to 2 minutes so the excess moisture can evaporate. Do not let them cool completely.
- While the potatoes cook, boil the eggs. Once they are cool enough to handle, peel and dice them.4 large eggs
- Whisk together the olive oil, white wine vinegar, Dijon mustard, oregano, rosemary, chives, thyme, salt, and pepper in a medium bowl.½ cup olive oil, ½ cup white wine vinegar, ¼ cup Dijon mustard, 1 tablespoon finely chopped fresh oregano, 1 tablespoon finely chopped fresh chives, 1 tablespoon finely chopped fresh thyme, ½ teaspoon salt, ⅛ teaspoon black pepper, 1 tablespoon finely chopped fresh rosemary
- Place the warm potatoes in a large bowl. Add the eggs, red onion, celery, and vinaigrette, then gently toss until evenly coated.½ cup finely diced red onion, ¼ cup finely chopped celery
- Let the potato salad rest for at least 30 minutes so the flavors have time to develop. Serve it warm, or cover and refrigerate until chilled. Toss gently before serving.
Notes
- The salad can be made a day ahead, but the potatoes will soften as they absorb the vinaigrette, and the fresh herbs may wilt. It will still taste great, but the texture is best when made the same day.
- To prepare ahead, make the vinaigrette without the fresh herbs and refrigerate it. Stir in the herbs when assembling the salad.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Red Potato Salad with Mustard Vinaigrette
Serving Size
1 cup
Amount per Serving
Calories
327
% Daily Value*
Fat
21
g
32
%
Saturated Fat
4
g
20
%
Trans Fat
0.01
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
15
g
Cholesterol
109
mg
36
%
Sodium
383
mg
16
%
Potassium
804
mg
23
%
Carbohydrates
27
g
9
%
Fiber
4
g
16
%
Sugar
3
g
3
%
Protein
7
g
14
%
Vitamin A
297
IU
6
%
Vitamin C
17
mg
21
%
Calcium
64
mg
6
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
