There have been three foods I can’t get enough of this summer – watermelon, corn, and potato salad!
This light heirloom potato salad with a delicious fresh herb and mustard dressing has been made at least twice a month since first creating it. Now that’s how you know this is the kind of potato salad that will make you hang onto summer as long as you still can, or until the cool fall weather is here.
This potato salad isn’t drenched in mayo or creamy dressing, instead it is flavored with a lighter mustard vinaigrette. I tend to steer away from any recipe that uses mayo, including potato salad. Truth be told I can’t remember the last time I ate potato salad, but this summer I’ve eaten so much of it!
This recipe has actually been brewing since late spring, when I first began buying heirloom potatoes from my local farmer’s market. They had baskets of the cutest baby potatoes, from soft reds, golds and even purple. I only needed to test to recipe once to know it was going to be absolutely perfect for summer. Initially I wanted to roast the potatoes for even more flavor, but to keep things sweet and simple, I boiled them. But if you’re feeling gourmet, go ahead and give them a roast, it will taste amazing! This potato salad is perfect on a hot afternoon, great to take on a picnic and even better served to a laid back crowd at an end of summer party.
This dish is definitely the way to kick off our series of effortless late summer recipes. It really does bring together so many of the season’s flavors I enjoy. It’s fresh and tangy from the dressing, and earthy, crisp and every bit satisfying. What could make this recipe better, is that it tastes even more delicious the longer it sits in its flavors. I definitely recommend making this summer dish ahead of time, it’ll be worth it. The longer the fresh lemon thyme, vinegar, lemon and mustard have to sit, the more time they have to make their yummy magic happen.
This potato salad was intended to serve as a side dish, but it is filling enough to be served as a main dish too. And it can also be served slightly warm or at room temperature, which I actually prefer. No more worrying about mayo spoiling in the heat, this vegan dairy-free potato salad is summer weather proof. It’s a great transitional meal for fall too, so go ahead and swap in fall produce as they come into season, like figs or winter squash.
I think this lovely potato salad has become my favorite dish this summer because it captures the simplistic, yet delicious flavors from my favorite season.
This lightened heirloom potato salad is definitely be a crowd pleasing side dish that pairs well with both meat and fish, perfect for entertaining. This week I’ll be sharing a Chill Late Summer Party fit with a simple and delicious menu and laid back music playlist, so don’t forget to stop by the blog. It’ll be just the inspiration you need to have an amazing Labor Day Weekend.
The last lazy weekend of summer is upon us, so let’s celebrate with simple and delicious food!
- 1 to 1 1/2 lbs - Heirloom Potatoes {use fingerling, new or any kind of small potato}
- Sea Salt
- Fresh Herb Mustard Dressing
- 2 tablespoon - Extra Virgin Olive Oil
- 1 tablespoon - Whole Grain Mustard
- 1 teaspoon - Raw Honey
- 1 tablespoon - Apple Cider Vinegar
- Juice of Half a Lemon
- Sea Salt and Fresh Ground Black Pepper, to taste
- Cayenne Pepper, to taste
- Handful Fresh Lemon Thyme {leaves removed - roughly chopped}
- Potato Salad
- 2 medium - Radishes {thinly sliced}
- Handful Fresh Parsley {finely chopped}
- Sea salt and Freshly Ground Black Pepper, to taste
- Place your potatoes in a large stock pot, fill with just enough water to cover the potatoes. Salt the water and bring to a boil, and cook the potatoes until just done and a knife can easily go through them {about 20 minutes}. Be careful not to overcook the potatoes or else they will become mush once mixed with the dressing.
- Once the potatoes are cooked, drain the water and allow to cool enough to handle. Cut the potatoes into about 1" pieces. Place the potatoes in a large bowl.
- While the potatoes cook, make the dressing by mixing all the ingredients together in a jar.Taste and adjust the seasonings as you like.
- Once the potatoes are cool, toss with the sliced radishes, parsley and dressing. Store in an airtight container, preferably overnight, until ready to serve. Enjoy this potato salad slightly warm or at room temperature too.
- You can make this salad ahead of time, storing in an airtight container in the fridge. Can be kept for up to 5 days.
[…] dressing and relax knowing you’ve got a great side dish all ready for your guests. And like this potato salad, it’s sunny warm weather approved, tasting better at room temperature or warmed on the […]