Description
This Warm Potato Salad with Spring Onion & Mustard Dressing is a delicious and comforting side dish that’s perfect for any occasion. Featuring tender baby potatoes coated in a tangy mustard and apple cider vinegar dressing, accented with fresh spring onions and parsley, this salad brings a delightful combination of flavors and textures. Ready in just 30 minutes, it makes an easy and satisfying addition to your meal.
Ingredients
Scale
Potatoes
- 2 pounds baby potatoes, halved
Dressing
- 1/4 cup olive oil
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 teaspoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Salad Ingredients
- 1/2 cup spring onions, chopped
- 1/4 cup fresh parsley, chopped
Instructions
- Cook the Potatoes: In a large pot, bring salted water to a boil. Add the halved baby potatoes and cook until tender, about 15-20 minutes. Drain and let cool slightly.
- Prepare the Dressing: While the potatoes are cooking, whisk together olive oil, Dijon mustard, apple cider vinegar, honey, salt, and black pepper in a small bowl until well combined.
- Combine Salad Ingredients: In a large mixing bowl, combine the warm potatoes with the chopped spring onions and fresh parsley.
- Toss with Dressing: Pour the mustard dressing over the potato mixture and gently toss until the potatoes are evenly coated.
- Serve Warm: Serve the salad warm, garnished with additional parsley if desired for an extra fresh touch.
Notes
- Choose baby potatoes of uniform size for even cooking.
- Do not overcook the potatoes; they should be tender but still hold their shape.
- The salad is best served warm but can also be enjoyed at room temperature.
- Adjust seasoning to taste, especially salt and honey, for balance.
- For a vegan option, replace honey with maple syrup or agave nectar.
