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Savoring life in the Berkshires

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Spicy Mustard Vinaigrette Potato Salad

Published on June 2, 2015 By Emily. Updated on August 8, 2020

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I’m in the process of doing some serious summer planning: concert tickets, picnics, summer employment, day trips and the like.  I’ve also been thinking quite a bit about summer foods – our CSA resumes on Friday (hooray!) and there’s been a lot of salad and ice cream recipes crossing my path lately.

One of the summer recipes that gets made repeatedly in my house is potato salad…but this probably isn’t the potato salad you’re used to.  This is the potato salad my husband learned to make from his mom.  Instead of coating the potatoes in mayonnaise, this recipe tosses them in a vinaigrette.  The dressing is based on a recipe from The Victory Garden Cookbook, but it has gone through a bit of an evolution since Brian, and his mother, started making it.  At any rate, it’s one of my favorite ways to eat potatoes and a great way to change up potato salad at your next cookout.  We usually keep it pretty simple, but this is also a simple base recipe that you could easy add more flavors to.

Spicy Mustard Vinaigrette Potato Salad

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Ingredients
  

  • 1 pound of potatoes I like red
  • 1/2 cup olive oil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon spicy brown mustard
  • 1/4 teaspoon sugar
  • Pinch of salt and pepper

Instructions
 

  • Cube the potatoes and placed them in a medium sized pot. Cover the potatoes with water, put the lid on the pot and bring the water to a boil. After boiling, cook the potatoes for 4-5 minutes. Check them regularly for your desired doneness. Don't overcook your potatoes -- you're not making mashed potatoes! When done, drain the potatoes in a colander and set aside.
  • In a small bowl, combine the olive oil, vinegar, spicy brown mustard, sugar, salt and pepper. Use a whisk or fork to combine.
  • Toss the potatoes and the dressing together in a bowl until all the potato pieces are evenly coated. Serve warm, at room temperature or cold. (You may choose not to use all of the vinaigrette. It's great on salads too!)

 

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Filed Under: side dish Tagged With: salad, summer, vegetarian

« New Adventures: The Best Recipes I Tried in May 2015
My Favorite Tools For Making The Most of My CSA »

Trackbacks

  1. Highlights: Picnic Time says:
    July 5, 2015 at 8:45 pm

    […] Spicy Mustard Vinaigrette Potato Salad […]

  2. Three in One (CSA Menu Plan #55) | Relishments says:
    July 3, 2016 at 9:16 pm

    […] Spicy Mustard Vinaigrette Potato Salad + collard greens (recipe coming soon!) […]

  3. Highlights: Picnic Food 2016 | Relishments says:
    July 4, 2016 at 5:06 pm

    […] Spicy Vinaigrette Potato Salad  […]

  4. Double the Fun–and the Food (CSA Menu Plan #56) | Relishments says:
    July 14, 2016 at 8:32 pm

    […] BLT sandwiches with pesto mayo+ potato and beet salad with scallions (based on this recipe for Spicy Mustard Vinaigrette Potato Salad) […]

  5. Awesome Husband, Awesome Food (CSA Menu Plan #59) | Relishments says:
    August 6, 2016 at 9:13 pm

    […] Spicy Mustard Vinaigrette Potato Salad […]

  6. Hi, August! (CSA Menu Plan #79) | Relishments says:
    August 16, 2017 at 2:40 pm

    […] Boiled Zucchini Salad with Tuna (Lidia’s Italy) with Spicy Mustard Vinaigrette Potato Salad […]

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Emily
New on the blog: a 2 week menu plan featuring the New on the blog: a 2 week menu plan featuring the vegetables from our CSA share at @mightyfoodfarm. Link in my profile.
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#MightyFoodFarm #EatLocal #EatSeasonal #VermontGrown #CSApickup #CSAshare  #KnowYourFarmerKnowYourFood #MenuPlanning #MealPlanning #igers413 #igers413_food #BerkshireFoodies
We finally made it to the @berkshiremtdist tasting We finally made it to the @berkshiremtdist tasting room in Sheffield today after years of talking about it. The indoor and outdoor atmosphere was lovely and we took advantage of the complimentary tasting to try some of the products we haven't had before. Definitely worth a visit if you're in the area and enjoy distilleries.
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#BerkshireMountainDistillers #igers413_food
#igers413 #BerkshireFoodies #InTheBerkshires #DrinkLocal #WesternMA #WesternMass #Berkshires  #VisitTheBerkshires #SheffieldMA
On Friday we headed to Springfield for an appointm On Friday we headed to Springfield for an appointment and made a day of it by visiting @forestparkzoo afterwards. For us, the Zoo in Forest Park's size, layout and number of animals (over 225 exotic and native animal residents) is the perfect size for our 2 and 5 year old kids. We went in the afternoon, when day camps were wrapping up and it wasn't busy overall. We were able to easily view all of the exhibits and let our children move at their own pace without interfering with other people. Despite the heat, the animals were pretty active and it was a joy to see my kids spot, identify and appreciate them.
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#ZooInForestPark #SpringfieldMA #igers413 #WesternMass #WesternMassachusetts
Brian and I had lunch at the @firehousecafebistro Brian and I had lunch at the @firehousecafebistro in Adams today. We enjoyed falafel bites, cocktails, papas bravas, and a buttermilk chicken sandwich. All of the food was really delicious and the service was excellent, despite very limited staffing. The patio seating was fun for people watching and enjoying the sunshine. I highly recommend the Firehouse Cafe and Bistro if you're looking for a more upscale lunch or dinner in the northern Berkshires.
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#igers413_food
#igers413 #BerkshireFoodies #InTheBerkshires #EatLocal #WesternMA #WesternMass #Berkshires  #VisitTheBerkshires #AdamsMA #FirehouseCafeAndBistro
It's blueberry season in the Berkshires! My favori It's blueberry season in the Berkshires! My favorite girl and I headed to @mountainviewfarm413 this week to pick ours, as is our tradition. We had a great morning resulting in 7 pounds of berries. Some blueberries will be frozen and others turned into muffins, but most of them will be eaten just the way they are. The season is short, enjoy it while you can. @whitneysfarmmarket and @seconddropfarm are doing picky-your-own as well. 🫐
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 #igers413_food
#igers413 #BerkshireFoodies #InTheBerkshires #EatLocal #WesternMA #WesternMass #Berkshires  #VisitTheBerkshires #blueberries #BlueberryPicking #MountainViewFarm #LanesboroughMA
We're back from vacation and back to picking up ou We're back from vacation and back to picking up our weekly share of @mightyfoodfarm produce. My latest menu plan using these vegetables is live on the blog, link in my profile.
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#MightyFoodFarm #EatLocal #EatSeasonal #VermontGrown #CSApickup #CSAshare  #KnowYourFarmerKnowYourFood #MenuPlanning #MealPlanning #igers413 #igers413_food #BerkshireFoodies
Tomato season is my favorite season. If there is t Tomato season is my favorite season. If there is the opportunity to eat something that features a combination of tomato, mozzarella and basil, chances are good that I'm ordering it. Yesterday I needed to make a dish to share for a church gathering so I put together this incredibly simple pasta salad. I hope it's useful to you during this time of summer heat and summer gatherings.

RECIPE:
1 lb pasta (I used bowties) 
7 oz fresh mozzarella
1 pint grape tomatoes 
30-50 fresh basil leaves 
1/4 cup olive oil
Salt and pepper to taste 

1. Cook pasta according to package instructions. Drain and place in a large bowl. 
2. Prep the other ingredients: cut the mozzarella cheese in bite size pieces if needed, quarter the grape tomatoes, finely cut the basil with scissors or a knife.
3. Add the quartered tomatoes, mozzarella and basil to the pasta. Drizzle the olive oil into the bowl and miX well.
4. Add salt and pepper to taste.
5. Enjoy!

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#igers413_food #BerkshireFoodies #caprese #CapresePastaSalad #PotluckFood #SummerFood
I could watch birds on the beach all day long. We' I could watch birds on the beach all day long.
We're wrapping up our time in Wilmington, North Carolina with lots of time at Wrightsville Beach. The ocean never ceases to impress.
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#WilmingtonNC #WrightsvilleBeach #BeachBirds #Beach #Sandpiper #NorthCarolina
This @smittenkitchen Zucchini and Ricotta Galette This @smittenkitchen Zucchini and Ricotta Galette is one of my favorite summer recipes. The crust is perfectly flaky and the mix of squash and cheese is delicious. I always use summer squash and my husband, who does not typically like summer squash, loves this galette. Though it takes a bit of planning ahead - the crust dough needs to rest in the fridge for an hour and the squash needs to be salted for 30 minutes, the recipe is straightforward and the final produce always impresses. I expect it will make another appearance on my table before the fall.
Link in my stories.
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 #EatSeasonal  #SmittenKitchen #igers413 #igers413_food #BerkshireFoodies  #ZucchiniAndRicottaGalette #SummerSquash #galette #BakingFromScratch
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