published on in Celeb Gist

Mustard and Dill Potato Salad Recipe

Democracy Dies in DarknesscourseSideStart CookingComment on this storyAdd to your saved recipesBy Becky Krystal

This mayonnaise-free potato salad with a honey-mustard dressing is zippy and flavorful. We amped up the zing by adding chopped cornichons and using their brine in the vinaigrette.

Yukon Gold potatoes are especially appealing here, but you can use red bliss or fingerling potatoes as well.

Storage: The potato salad tastes even better after a day's refrigeration. You will have some mustard vinaigrette left over, which is great on salads and can be refrigerated for a few days (whisk briefly if it has separated).

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Ingredients

measuring cup

Servings: 8 (makes 4 cups)

For the vinaigrette

For the salad

Directions

  • Step 1

    For the vinaigrette: Combine the oil, pickle brine, vinegar, mustard and 1 tablespoon of the honey in a blender, mini food processor or in a lidded jar you can shake. Season lightly with salt and pepper. Blend or seal and shake to form a creamy, emulsified vinaigrette. This should take a minute or less. Taste and add more brine, vinegar or honey, a teaspoon or two at a time, as needed. The yield is 3/4 cup.

  • Step 2

    For the salad: Put the potatoes in a pot with just enough water to cover them. Bring to a boil over medium-high heat, add a large pinch of salt and then reduce the heat to medium or medium-low, so the water bubbles gently. Cook for about 15 minutes, until tender but still somewhat firm. Drain, rinse under cool water for a minute, then drain again.

  • Step 3

    Toss the still-warm potatoes with the chopped cornichons and dill in a large bowl. Stir in 1/2 cup of the vinaigrette; let the salad sit for a few minutes, then taste. Add more of the vinaigrette and season with salt and pepper, until you are happy with the flavor.

  • Step 4

    Serve right away, or cover and refrigerate for at least 1 hour (to chill thoroughly) and up to 2 days.

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    Nutritional Facts

    Per serving (using 1/2 cup of the vinaigrette)

    • Calories

      290

    • Fat

      19 g

    • Saturated Fat

      3 g

    • Carbohydrates

      31 g

    • Sodium

      460 mg

    • Protein

      4 g

    • Fiber

      4 g

    • Sugar

      2 g

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    Adapted from "How to Cook Everything," by Mark Bittman (Houghton Mifflin Harcourt, 2008), as posted on MarkBittman.com.

    Tested by Becky Krystal.

    Published August 21, 2018

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