Potato in any form makes my taste buds party. This dreamy Dijon Potato Salad is an epic party for your taste buds. I love mayonnaise but it does not travel well, so I wanted to create the ultimate creamy mayo-free potato masterpiece. There is so much flavor and texture to this potato salad your peeps will be shocked there is no mayo. It’s a tornado of flavor from the mustard kick, the sweet grassy dill and the crunch of the Pepita seeds against the juicy soft potato. I have made this salad probably 1,000 times to get it right that Tom’s (my official taste tester) new middle name is potato LOL.
My favorite change from traditional potato salad, to add extra flavor, is I cook the potatoes in chicken stock. The other fun flavor secret is I use double the Dijon and garlic then normal vinaigrette to toss the potatoes in. The flavor is so fantastic you can make this the day of or over night for guests tomorrow. All hail the potato and its new dijon wardrobe! May this become a new family tradition and may you never buy potato salad again.
Dreamy Dijon Picnic Potato Salad
- 3 lbs of red bliss potatoes cut in quarters (The small guys can be cut just in half)
- 1 Box of chicken Stock (low sodium)
- 1 heaping tablespoon regular Dijon mustard
- 1 heaping tablespoon Country (grainy) Dijon mustard
- 2 garlic cloves grated (or finely chopped)
- 1 tablespoon of white wine vinegar
- 1/2 cup extra virgin olive oil
- 1/2 cup of fresh roughly chopped dill
- 1 yellow or green bell pepper cut in small chunks
- 1/2 red onion sliced in half moon shapes (I keep them big in case you have an onion hater lol)
- 1/4 cup fresh roughly chopped parsley
- 1/2 lemon juice and entire lemon zest
- 1 handful shelled salted Pepita seeds (You can use peanuts if not find shelled Pepita seeds
- Big Pinch of Salt and Pepper (Best Friends Forever)
- Make the vinaigrette first so you can pour the hot potatoes on it when they are done.
- In a big bowl put the two kinds of mustard, vinegar, grated garlic, lemon juice and zest. Now whisk them all together to all become one.
- Slowly whisk in the olive oil to make it creamy. Now let that rest but don’t throw whisk in the sink as you will re-whisk before you pour it over the potatoes.
- Place the potatoes in a pot and pour the box of chicken stock in too. If the chicken stock covers the potatoes your golden but if not add some water so just covers the spuds. Taste the chicken stock and as long as not super salty add big pinch of salt.
- Turn on stove to high and wait to till there is a chicken stock boil then turn down to medium. Cook for 15 minutes and let the flavor fun start. When done drain the potatoes and put in the bowl with the vinaigrette. (Make sure re-whisk the vinaigrette before drop spud in their mustard bath)
- OK the rest of the crew in the bowl: Add the dill, parsley, bell pepper, red onion slices and small pinch more of salt and pepper. (Now mix slowly and gently to not make the potatoes fall apart from movement)
- Last but not least before you serve pour on the crunchy salty shelled only Pepita seeds.
- I hope you love this as much as I do and that you have found your potato soul mate in this recipe!
Enjoy Your New Potato Mission and May the Spuds Be With You!! Give it a try and share pictures of your tasty creation 🙂
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With A Grateful Heart and A Potato Salad Dream Amazing Tummy – Jay