Warm Potato Salad with Sizzled Mustard Vinaigrette
I’m fairly confident that by now, we’ve all had our fill of those heavy, mayo-dominant potato salads. Don’t misconstrue my stance, I support mayo, but I believe potato salad can be WAY more captivating, so it’s time to elevate it! To achieve this, I prefer to drape my potatoes in a warm vinaigrette brimming with savory, umami notes. I utilize not merely one, but two mustards in this recipe: whole grain, which is added directly into hot olive oil, allowing the seeds to sear, pop, and imbue everything with zesty mustard essence, followed by dijon, which aids in emulsifying the vinaigrette and contributes even more zesty flair to the dish. I chose to elevate the other components in this potato salad, opting for shallots over onions and cornichons in place of dill pickles. Once all the elements merge, they receive a generous showering of fresh parsley, and the flavor is 10 TIMES that of a dreary, yellow, store-bought, mayo-laden potato salad. Truly, this recipe ought to serve as a reminder to consistently question whether a traditional dish might benefit from some modernization; sometimes the response is negative, but when it’s affirmative, like in this warm, mustard-infused potato salad, the tastes are extraordinary!
1. Warm Vinaigrette?
We’re all accustomed to encountering vinaigrettes as room temperature dressings, as they’re most frequently used to complement salads, and anything warm would cause the greens to wilt. However! When adorning a dish such as a potato, the warm vinaigrette is perfect, since the potatoes absorb the flavors like tiny sponges. Moreover, did you realize that warm foods actually taste superior? Our taste buds transmit a stronger signal to our brain when food is warm rather than chilled!
2. Which Potato Is Best
Any small, creamy potato is suitable for this recipe; ideally, you want something that doesn’t require cutting into bite-sized chunks. I adore the tricolor potatoes because they’re stunning AND they have a fantastic taste!
3. Ingredient Swaps
Many ingredients in a recipe like this can be substituted for what you already possess at home. Lacking cornichons? Almost any pickle will be delightful. Don’t have shallots? A sweet onion or even scallions would suffice in its stead!
WHAT YOU’LL NEED
Directions
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Halve any large potatoes so they are approximately uniform in size.
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Put the potatoes in a sizable pot and fill it with cold water, about an inch above the potatoes. Generously season with salt, cover, and bring to a boil over high heat. After boiling, uncover and decrease the heat to medium-high to achieve a gentle boil, cooking until the potatoes are just tender when pierced with a fork but not mushy, around 10 to 15 minutes. Drain the potatoes in a colander and set aside.
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Now, prepare the vinaigrette. In a medium nonstick frying pan, warm the oil over medium heat for 2 to 3 minutes. Add the shallot and sauté, stirring frequently, until softened and translucent, about 3 to 4 minutes. Incorporate whole grain mustard and mix, noting that the mustard seeds will sizzle and pop upon contact with the hot oil. Stir until aromatic, about 30 seconds to a minute, then add sugar and apple cider vinegar. Increase the heat to medium-high, and stir to dissolve the sugar and reduce the apple cider vinegar by half, around 3 to 4 minutes. Once the vinegar is reduced, take the pan off the heat and mix in the Dijon mustard until the mixture is emulsified. Add a pinch of salt and pepper, stir, and set aside.
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Return the potatoes to their cooking pot or a large mixing bowl, add cornichons and half of the parsley, then drizzle the warm vinaigrette over the mixture. Gently toss to evenly coat the ingredients and ensure the potatoes are covered in vinaigrette. Taste and adjust salt and pepper if necessary. Finish with the remaining parsley as a garnish, and serve warm.
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