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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

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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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UPDATE: the giveaway is now CLOSED. Congrats @aloh UPDATE: the giveaway is now CLOSED. Congrats @alohr3!

 @thelazygenius' second book, The Lazy Genius Kitchen, is finally here and I'm so excited! I don't purchase many books, but I pre-ordered this last July because I knew it would be right up my alley and then I pre-ordered a second copy because I knew that I'd want to give one away.

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This giveaway is not affiliated with Instagram or The Lazy Genius, Kendra Adachi.
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My January and early February menu plans for my @m My January and early February menu plans for my @mightyfoodfarm vegetables are finally up on the blog. See how we're making use of these beautiful items, as well as the items from the other pick up we made in the past month. 
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One of my favorite things to do is bake from scrat One of my favorite things to do is bake from scratch.
But, in the interest of full transparency, this pie was made with Pillsbury pie crusts and a $5 bag of Walmart Granny Smiths. I used the recipe on the pie crust box.
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Recipe, as usual, from @breadin5
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New on the blog: my first posted CSA menu plan sin New on the blog: my first posted CSA menu plan since September! I didn't intend to take so much time off, but I'm looking forward to the meals I've planned over the next 2 weeks using @mightyfoodfarm produce.
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