Warm Dijon Potato Salad Recipe

Baby potatoes: Small, tender potatoes that cook quickly and have a creamy texture.

Dijon mustard: A smooth, mildly spicy mustard that adds a tangy flavor to the dressing.

Olive oil: A healthy fat that helps to emulsify the dressing and coat the potatoes.

Red wine vinegar: Adds acidity and brightness to the dressing, balancing the flavors.

Honey: A touch of sweetness to counterbalance the tanginess of the mustard and vinegar.

Garlic: Adds a pungent, savory note to the dressing.

Parsley: Fresh herb that adds color and a fresh, slightly peppery flavor.

Salt: Enhances the overall flavor of the dish.

Pepper: Adds a bit of heat and depth to the seasoning.

When boiling the baby potatoes, make sure to start them in cold, salted water. This allows the potatoes to cook evenly and prevents the outer layers from becoming mushy before the centers are tender. Once boiled, drain them well to avoid diluting the dressing. For an extra layer of flavor, you can lightly smash the potatoes before tossing them in the dijon mustard mixture, allowing the dressing to seep into the crevices.

• baby potatoes - Substitute with Yukon Gold potatoes: They have a similar texture and flavor, making them a good alternative for a warm potato salad.

• dijon mustard - Substitute with whole grain mustard: It provides a similar tangy flavor and texture, though it may be slightly milder.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a mild flavor that won't overpower the dish.

• red wine vinegar - Substitute with apple cider vinegar: It offers a similar acidity and tang, though it may add a slightly fruitier note.

• honey - Substitute with maple syrup: It provides a similar sweetness and can blend well with the other ingredients.

• minced garlic - Substitute with garlic powder: Use ¼ teaspoon of garlic powder for each clove of garlic to maintain the garlic flavor.

• chopped fresh parsley - Substitute with chopped fresh cilantro: It offers a fresh, herbaceous flavor, though it will add a different aromatic note.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a similar flavor.

• pepper - Substitute with white pepper: It has a similar heat and flavor profile, though it is slightly milder and less visually noticeable.

• Allow the potato salad to cool to room temperature before storing. This prevents condensation, which can make the salad soggy.

• Transfer the potato salad to an airtight container. This helps maintain freshness and prevents any unwanted odors from seeping in.

• Store the container in the refrigerator. The potato salad will stay fresh for up to 3-4 days.

• If you wish to freeze the potato salad, place it in a freezer-safe container or a heavy-duty freezer bag. Squeeze out as much air as possible before sealing.

• Label the container with the date. This ensures you keep track of how long it has been stored.

• When ready to use, thaw the potato salad in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor.

• Once thawed, give the potato salad a good stir to redistribute the dressing and ingredients evenly.

• If the potato salad seems a bit dry after thawing, you can freshen it up by adding a little more olive oil and dijon mustard to taste.

• Always check for any off smells or changes in texture before consuming, as these can indicate spoilage.

• Preheat your oven to 350°F (175°C). Spread the leftover potato salad evenly on a baking sheet. Cover it with aluminum foil to retain moisture and heat for about 15-20 minutes, or until warmed through.

• Place the potato salad in a microwave-safe dish. Cover it with a microwave-safe lid or plastic wrap, leaving a small vent. Microwave on medium power in 1-minute intervals, stirring in between, until the salad is heated evenly.

• For a stovetop method, heat a non-stick skillet over medium heat. Add a small amount of olive oil to the pan. Once the oil is hot, add the potato salad and stir occasionally until warmed through, about 5-7 minutes.

• If you have a steamer basket, place the potato salad in the basket and steam over boiling water for about 5-10 minutes, or until heated through. This method helps retain the salad's moisture and texture.

• For a quick and easy method, use a double boiler. Place the potato salad in the top part of the double boiler and heat over simmering water, stirring occasionally, until warmed through, about 10 minutes.

• Large pot: Used to boil the baby potatoes until they are tender.

• Mixing bowl: Used to whisk together the dijon mustard, olive oil, red wine vinegar, honey, and minced garlic.

• Whisk: Used to mix the dressing ingredients thoroughly.

• Colander: Used to drain the boiled potatoes.

• Knife: Used to halve the baby potatoes and chop the fresh parsley.

• Cutting board: Provides a surface for halving the potatoes and chopping the parsley.

• Measuring cups: Used to measure out the dijon mustard, olive oil, and red wine vinegar.

• Measuring spoons: Used to measure out the honey and minced garlic.

• Garlic press: Used to mince the garlic clove.

• Serving spoon: Used to toss the potatoes with the dressing and serve the salad.

• Salt shaker: Used to season the salad with salt.

• Pepper grinder: Used to season the salad with pepper.

Pre-boil the potatoes: Boil the baby potatoes in advance and store them in the fridge. This way, you only need to warm them up before adding the dressing.

Use a food processor: Mince the garlic and chop the parsley quickly using a food processor to save time on prep work.

Make the dressing ahead: Whisk together the dijon mustard, olive oil, red wine vinegar, and honey ahead of time and store it in a sealed container.

One-pot method: Use the same pot to boil the potatoes and mix the dressing, reducing the number of dishes to clean.