Food and Recipes Veggies Potatoes Potato Salad with Dijon and Scallions Be the first to rate & review! Multicolored fingerling potatoes turn potato salad, a traditional side dish, into a bowl of rainbows. Instead of a heavy mayonnaise-based dressing, we lightened the flavors and made a dressing with oil, honey, and two types of mustard. You can make the Dijon mustard salad dressing up to 1 week in advance, simply store chilled in an airtight container and shake vigorously before dressing the potatoes. Pickling the onions in a brine of apple cider vinegar and salt tames their bite while also adding a pretty pink color to the salad. You can make the pickled onions in advance and store in the refrigerator. They also work well sprinkled on top of hot dogs. This salad is striking enough to be served at your next holiday dinner, paired with other spring vegetables such as peas or asparagus. Since you can't have a church potluck without potato salad, add this Dijon mustard potato salad recipe to your menu and serve it alongside the fried chicken and deviled eggs. No one will ever miss the mayonnaise. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Published on March 20, 2020 Print Rate It Share Share Tweet Pin Email Photo: Greg Dupree; Prop Styling: Audrey Davis; Food Styling: Emily Nabors Hall Active Time: 20 mins Total Time: 40 mins Yield: 8 serves Ingredients 3 pound multicolored fingerling potatoes, halved lengthwise 2 tablespoons plus 2 tsp. kosher salt, divided 1 bunch scallions 1 small red onion, thinly sliced (about 1/2 cup) 1/3 cup apple cider vinegar 1/4 cup plus 2 Tbsp. olive oil 1/4 cup whole-grain mustard 3 tablespoons fresh lemon juice (from 1 large lemon) 2 tablespoons Dijon mustard 2 teaspoons honey Directions Place potatoes, 8 cups water, and 2 tablespoons of the salt in a large saucepan, and bring to a boil over high. Reduce heat to medium. Simmer, uncovered, until potatoes are fork-tender, 12 to 14 minutes. Drain and rinse with cold water until potatoes are room temperature, and transfer to a large bowl. While potatoes boil, slice scallions into 1/2-inch pieces, keeping green and white parts separate. Set aside the green parts. Place white parts in a small microwavable bowl; add red onion, apple cider vinegar, and 1/2 teaspoon of the salt. Microwave on HIGH for 90 seconds. Stir mixture; press down on onion slices to submerge in vinegar. Let stand at room temperature 15 minutes; drain. Whisk together oil, whole-grain mustard, lemon juice, Dijon mustard, honey, and remaining 1 1/2 teaspoons salt in a large bowl until blended. Add potatoes; toss to coat. Transfer mixture to a platter; sprinkle with scallion greens and pickled onion mixture. Rate it Print