Dijon Chive Potato Salad
Ingredients
- 1 1/2 lbs baby Yukon gold potatoes
- 2 Tbs apple cider vinegar
- 1 Tbs whole grain mustard
- 1 Tbs Dijon mustard
- 1 tsp maple syrup
- 1/4 tsp salt
- 1/8 tsp black pepper
- 3 Tbs olive oil
- 1/3 cup fresh parsley leaves, finely chopped
- 1 Tbs finely chopped fresh chives
Optional
- Chive blossoms
Preparation
Steam baby potatoes, covered, in a metal steamer basket set in a large pot over boiling water until tender, 20 to 30 minutes, depending on size. Test by poking with a sharp knife; if they are tender, they are done. Remove from heat and pour potatoes onto a plate to cool. Set aside.
While potatoes are steaming, in a small bowl whisk together apple cider vinegar, whole grain mustard, Dijon mustard, maple syrup, salt, and black pepper. While continuing to whisk, drizzle in olive oil to emulsify. Stir in the chopped parsley and chopped chives.
Once potatoes are cool enough to touch, cut them in half and return to pot.
Pour the dressing over the potatoes and toss to coat. Serve in a bowl and top with chive blossoms if you would like.
Notes
Can be enjoyed warm, room temperature, or cold. Enjoy.
