Ingredients
2 lbs New potatoes (Yukon Gold or red)
4 cups boiling water with 1 tsp salt
1/3 cup mustard-Dijon vinaigrette (1 tbsp Dijon, 2 tbsp lemon juice, olive oil, garlic, honey)
1/4 cup chopped anchovies (optional, substitute with 1 tbsp capers)
2 tbsp vegan yogurt (optional for creaminess)
Avocado oil (if vegan)
Instructions
Cut potatoes into 1-inch cubes
Boil in salted water for 7-8 minutes until slightly firm
Chill in ice water 5 minutes, pat dry thoroughly
Whisk dressing: combine Dijon, lemon juice, olive oil (or avocado oil for vegan), garlic, honey
Mix cooled potatoes with dressing
Chill salad 2 hours before serving
Notes
Use room-temperature additions if adding eggs (not in base recipe)
Adjust dressing acidity with 1/4 tsp salt if low-sodium
Add 2 tbsp vegan yogurt for creamy texture
Anchovies neutralize fishiness if oxidized
Chill salad 2 hours for best texture
Vegan version substitutes oils and omits fish
- Prep Time: 20
- Cook Time: 20
- Category: Summer Desserts
- Method: Boiling/Chilling
- Cuisine: American
- Diet: Vegetarian (vegan option)
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 230
- Sugar: 3g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg