Warm Dijon Potato Salad is a sophisticated twist on the classic, offering a rich and flavorful experience. Begin by boiling baby potatoes until tender yet firm. Slice them into bite-sized pieces to create the perfect canvas for the Dijon-infused dressing.
In a bowl, whisk together a velvety dressing using Dijon mustard, extra virgin olive oil, minced garlic, and white wine vinegar. The Dijon mustard brings a bold and tangy note, complemented by the smoothness of olive oil and the bright acidity of white wine vinegar.
For added complexity, incorporate finely chopped red onions and fresh herbs like parsley or chives. These ingredients contribute a subtle crunch and a burst of freshness, enhancing the overall profile of the Warm Dijon Potato Salad.
Gently fold the dressing and additional ingredients into the warm, sliced potatoes, allowing them to absorb the flavors. The warmth of the potatoes ensures they soak up the richness of the dressing, creating a harmonious blend.
Serve the Warm Dijon Potato Salad immediately for a comforting side dish or allow it to cool slightly for a delicious room temperature option. This versatile salad pairs well with grilled meats, making it an ideal choice for picnics, barbecues, or as an elevated addition to your dinner table. Savor the sophistication of this warm and flavorful potato salad that delights the palate with every forkful.
Warm Dijon Potato Salad Recipe | S2Recipes
Details Warm Dijon Potato Salad Recipes
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 8
Ingredients For Warm Dijon Potato Salad Recipes
5 red potatoes
½ cup reduced-fat mayonnaise
2 tablespoons grated Parmesan cheese
1 ½ tablespoons Dijon mustard
4 teaspoons cider vinegar
½ teaspoon cayenne pepper
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon paprika
½ red onion, thinly sliced
2 green onions, chopped
Instructions: Warm Dijon Potato Salad Recipes
Step 1: Gather all ingredients.
Step 2: Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and cut into cubes.
Step 3: Whisk mayonnaise, Parmesan cheese, Dijon mustard, vinegar, cayenne pepper, salt, black pepper, and paprika together in a large bowl.
Step 4: Add potatoes, red onion, and green onions; gently toss to combine.
We love this recipe! I don't even measure anything that goes into it and it always turns out fabulous! I cut the potatoes to cook in salted water. Once tender I drain and put in bowl and toss with vinegar and I add pressed garlic. Then I add the Dijon. We like "tangy" so I prefer to always add the vinegar while the potatoes are hot to absorb the flavor. While it's slightly cooling, I cut and add the onions and the cheese with seasonings. Mayo goes in last and we've eaten it warm and cold and it is always a big hit! Sometimes I add chopped celery if we are going to serve it cold, just for the added flavor and crunch. Make it your own and enjoy!!!
This is probably my favorite potato salad. I use the baby potatoes (2 bags), double the amount of dressing, and it's perfect! I also cut down on the cayenne a bit because I do not have a high spice tolerance. Will always re-make this :)
My family and I really enjoyed this potato salad. It was quick and easy and I has everything on hand.
We love it !
The family loves this salad for its flavors and change of pace from cold potato salad.The warm potatoes ignite the Dijon and vinegar aromas.Sometimes we have to forego the Parmesan since we don't always have it available.Personally, I'm not a big fan of mayo, and this dish, depending on the size of your potatoes, can have an excess of dressing. I just add more potatoes.
My oven died a day before christmas. I decided to go with ham and a sandwhich board with assorted cheeses. Traditional mashed potatoes did't seem to fit so I made this. EVERYONE came back for seconds and commented on it. Welcome my new tradition. The only thing I ommited was the onion as I ran out of chopping time. It was darned delicious anyway. Thanks for sharing this recipe!!!
I've made this three times now. First change would be to cook your onions. The second time making this wasn't the recipe's mess up, daughter mis-measured the cayenne. Third time you'd get bites that were tarter than others. It does get better the longer it sits in the fridge. Still, I threw the recipe out. I'll go back to my classic PA Dutch potato salad.
Great potato salad! Because we really like Parmesan, I doubled the amount in the dressing; and then sprinkled a tablespoon on top. Delicious!
This potato salad is amazing! Lots of flavor and a little kick from the cayenne. I used baby yellow potatoes, roasted and quartered, sauteed leeks instead of onion, added some dill and used half mayo, half Greek yogurt with a handful of scallion tops to finish it off. Even though I modified for my tastes and ingredients I had on hand, I think this would be excellent exactly as written.
