Description
With the arrival of pleasant weather, my thoughts are consumed by potato salad. Every brunch spread deserves a refreshing and tangy accompaniment, and this spring potato salad perfectly fits the bill!
Delicate potatoes and freshly harvested vegetables mingle in a house-crafted dressing that diverges from the usual potato salad fare. This rendition boasts a French-inspired flair, employing vinegar and mustard instead of the customary mayonnaise, imparting a delightful twist to the classic recipe!
Ingredients
2 lb. baby potatoes, scrubbed well
2 T. Dijon mustard
1 medium lemon, juiced
2 T. apple cider vinegar
5 T. extra-virgin olive oil
5 scallions, thinly sliced
1 bunch fresh chives, finely chopped
3 T. capers
2 c. baby arugula
6 radishes, thinly sliced
Sea salt and black pepper, to taste
Instructions
- Place the potatoes in a large pot and cover with cold water. Generously season with salt and place over high heat and bring to a boil. Once the water comes to a boil, reduce the heat to medium and let the potatoes simmer until fork-tender, around 15-20 minutes.
- Drain the potatoes and set aside to cool slightly.
- In the meantime, in a small bowl, whisk together the Dijon mustard, lemon juice, apple cider vinegar, and olive oil until smooth and creamy. Season the dressing with salt and pepper to taste.
- Once the potatoes are cool enough to handle, peel them, and depending on their size, either halve or quarter them. If desired, you can also skip the peeling and leave the skins on as they are thin and tender.
- Add the potatoes to a large mixing bowl and toss in the scallions, chives, and capers while the potatoes are still hot. Pour in the tangy dressing and toss gently to evenly coat the potatoes.
- Layer the baby arugula on a serving platter and top with the potato salad. Nestle in the sliced radishes and serve immediately. Garnish with very thinly sliced lemon slices and additional chives if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
