Last Sunday, Mike and I went to a picnic at a friend’s house on the beach.
We had such a busy day on Saturday that it wasn’t until late Saturday night that I remembered I had promised to bring a potato salad. I quickly chopped a bunch of potatoes, threw them into a pot, and started to think about what kind of salad I wanted to make with them.
I wasn’t in the mood for a mayo-based salad like this one (even though this particular potato salad is my favorite…I just wanted something different). I didn’t want a vinaigrette-dressed salad either. Instead I wanted something tangy, with a mustard base.
I did a little searching online as the potatoes cooked, and I found a beautiful Cooking Light recipe for Farmers’ Market Potato Salad. I made a few changes based on what I had on hand (and also based on the fact that my potatoes were already boiled – so I didn’t roast them), and you can make any changes to suit your preference as well. If you want, you could even make this a grilled veggie potato salad by throwing everything on the grill instead of into the oven to roast.
We all loved this salad and how different it was from other potato salads we’ve had. The dressing is delicious with apple cider vinegar, two kinds of Dijon mustard (the whole-grain Dijon makes it!), and a little honey to balance it.
The 4th of July is right around the corner and this salad would make a perfect addition to your holiday spread!
- 1 medium red bell pepper, chopped
- 1 cup corn kernels (from about 2 ears of corn)
- 1 medium onion, halved and thinly sliced
- 3 tablespoons olive oil, divided
- ¾ teaspoon salt, divided
- ¼ teaspoon black pepper, divided
- 2 tablespoons apple cider vinegar
- 1 tablespoon regular Dijon mustard
- 1 tablespoon whole-grain Dijon mustard
- 2 teaspoons honey
- 2 lbs red skin potatoes, cut into 1-inch cubes
- ¼ cup minced fresh chives
- Preheat oven to 425F. Toss together the red bell pepper, corn, onion, ½ tablespoon olive oil, ¼ teaspoon salt, and ⅛ teaspoon black pepper; spread on a large baking sheet. Roast until the veggies are tender and just starting to caramelize, about 20 to 30 minutes, stirring every 10 minutes.
- Whisk together the remaining 2½ tablespoons olive oil, remaining ½ teaspoon salt, remaining ⅛ teaspoon black pepper, vinegar, mustards, and honey in a large bowl; set aside.
- Add the potatoes to a medium saucepan and cover with cold water by about 2 inches. Bring to a boil, then turn heat down and simmer until the potatoes are fork-tender.
- Drain the potatoes and immediately toss them in the dressing, then gently toss in the roasted veggies and chives (the potatoes will absorb the dressing and become incredibly flavorful if you make the salad ahead of time; if you do so, keep it in the fridge until serving).
- Taste and season with additional salt and pepper as desired; serve hot, cold, or room temperature.