Typical summer picnic side dishes can be heavy and filled with mayonnaise. Coleslaw, pasta salad, and the biggest offender, potato salad, are so drenched in the stuff that it is hard to tell what is actually in the dish.
This warm potato salad is the exact opposite—light and bright and packed with fresh flavors. This potato salad is perfect for your next BBQ or picnic. Potatoes are boiled on the stovetop then tossed with a tasty and savory whole-grain mustard vinaigrette. Fold in fresh and in-season corn, radish slices, and herbs, and you have the most delicious updated version of the old potato salad, without any of the heaviness.
Photo by Steven Shea
Warm Potato Salad
- 1 1/2 pounds potatoes (red or white), cut into 1" cubes
- 1/2 cup thinly sliced radish
- 2 cups fresh corn kernels
- 1/2 red onion, diced
Whole-Grain Mustard Dressing
- 2 tablespoons whole-grain mustard
- 1/2 cup red wine vinegar
- 1/2 cup olive oil
- 1/2 cup cilantro, chopped
- salt and pepper
Cover potatoes with cold water and a large pinch of salt. Bring potatoes to a boil over high heat then reduce to a simmer. Cook potatoes until fork tender, about 10 minutes then drain.
In a large bowl combine warm potatoes, radish, corn and red onion.
In a small bowl whisk together mustard, red wine vinegar, olive oil and a large pinch of salt and pepper. Pour mustard vinaigrette over potato mixture and stir well to combine.
Fold cilantro into potato salad and sprinkle with salt and pepper.
- Total Fat
- Saturated Fat
- Dietary Fiber