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.
How to Make It
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.