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Lemon Dijon Potato Salad

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Lemon Dijon Potato Salad

My goal was to come up with a potato salad that wasn’t heavy with mayonnaise and would be a great side dish to serve with salmon or burgers or a green salad. Lemon Dijon Potato Salad is a bright flavored side dish with layers of deliciousness.

Lemon, Dijon mustard, vinegar, turmeric, capers…

There is also a secret ingredient I added for a hint of spice. This may sound a little crazy but I have always loved the peperoncini peppers that come in a jar and use on sandwiches or salads. I had a jar and decided to use the “juice” rather than vinegar. Since it is made mostly of vinegar with some infused spice from the peppers, how could it be bad?

This recipe is part of he Fresh Summer Recipe Series I am doing in conjunction with Culver City Farmers Market The potatoes are from Don Betos Farms.

Try this with the Tamarind Grilled Chicken.

Dressing ingredients: Peperoncini, Dijon mustard, red pepper flakes, turmeric, capers

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Lemon Dijon Potato Salad


  • Author: Lisa @ My Studio Kitchen
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 6 servings 1x
  • Diet: Vegan

Description

A potato salad to serve with burgers, salmon, chicken, pretty much anything.

It is a long list of ingredients, but you will surely have most of them in your pantry.


Scale

Ingredients

  • 1 1/2 pounds baby potatoes (yellow, red, purple or mixed)
  • 2 teaspoons Dijon mustard
  • Juice from 1/2 lemon
  • 1 garlic clove, minced
  • 1/2 teaspoon celery seeds
  • 1/2 teaspoon tumeric
  • 1/41/2 teaspoon red pepper flakes
  • 2 tablespoons vinegar from peperoncini jar or regular white vinegar
  • 2 teaspoons white balsamic vinegar or rice vinegar
  • 1 tablespoon mayonnaise or vegan mayonaise
  • 1/4 cup olive oil
  • 1/2 teaspoon salt
  • 23 tablespoons capers, rinsed
  • 2 tablespoons finely chopped parsley
  • Lemon zest from 1 lemon, save half for finishing
  • Freshly ground pepper to taste

Instructions

  1. Wash and scrub potatoes.
  2. Put a medium pot of water on stove filled with 3 inches of water and bring to a boil. Once boiling, place the potatoes into a steamer, cover and cook for 10-12 minutes until you can easily insert a knife into the potato. Remove from heat and rinse under cold water to stop the cooking process.
  3. Mix all ingredients together in a small bowl except the capers.
  4. Cut potatoes in half or thirds.
  5. In a large bowl, combine potatoes, 1/2 of the dressing and capers. Mix, taste and add additional dressing, along with additional salt and pepper if desired.
  6. Place potatoes in a bowl or platter and finish with additional lemon zest and parsley.

Notes

Larger potatoes can be used in this recipe. Boil then slice or cube after cooking.

  • Category: Side
  • Method: Stovetop
  • Cuisine: Healthy

2 Comments

  • I made this delicious potato salad. It was fresh and full of bright flavor. I will definitely, make it again!

    Reply
    • Cheron. Glad you tried it! I made the adjustments to the recipe that you mentioned.
      Thanks!

      Reply

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