Dijon Vinaigrette Dressed Potatoes

Submitted by BeachGirl

"A quick, very simple, yet tasty potato side dish. You'll find many uses for this low-fat vinaigrette dressing, such as drizzled over steamed asparagus, cauliflower or broccoli, salmon fillets, or pasta. This is BEST made with waxy, all-purpose potatoes, not baking potatoes."

 

• Ready In: 25mins
• Ingredients: 8
• Yields: 1/4 cup (approximate)
• Serves: 6

ingredients

• 24 ounces potatoes, cut into cubes

• VINAIGRETTE DRESSING

• 1 tablespoon olive oil
• 2 tablespoons distilled white vinegar
• 1 tablespoon Grey Poupon Dijon Mustard
• 1 teaspoon garlic salt
• 1⁄2 teaspoon dill weed
• 1⁄2 teaspoon ground black pepper
• 1⁄2 teaspoon sugar (optional)

directions

1. VINAIGRETTE: Whisk all dressing ingredients together to form an emulsion.
2. POTATO SALAD: Boil potatoes until tender- about 10-15 minutes.
3. Drain well.
4. Pour dressing over warm potatoes and gently stir to coat potatoes.
5. Serve warm or at room temperature.
6. Note: If desired, add any other ingredients you like: diced celery or onion, diced hard-boiled eggs, etc.
7. Note: If you prefer a less salty version, use 1/2 tsp garlic granules (or powder), and salt to taste.

Reviews

[Miss Annie]

A lovely combination of ingredients make this vinaigrette irresistible. I used small red potatoes, halved, and added some green onions. The colors were spectacular, but the flavor of the dressing was the star. Thanks so much for sharing this wonderful recipe that I will be using again.....and again!!

 

[Cindy Lynn]

With DH out of town through the week, I tend to not make 'meals' as both of my DDs are such picky eaters they usually won't eat anyway...and I really don't like to cook for myself. I decided to try this, thinking just maybe I'd get lucky and have some help from DDs eating it. I substituted tarragon vinegar for the white vinegar and fresh garlic plus iodized salt for the garlic salt. I used white potatoes, peeled, but will be trying unpeeled red potatoes next time as someone else suggested. This was really good. DD#3, didn't really care for it, but DD#2 told me she couldn't decide if she liked it or not, then went back for seconds. As a side-dish, I would also say this would likely serve 4 rather than 6, but since this was our meal, and DD#3 snubbed it, it served 2 of us. Thanks for sharing this recipe BeachGirl! I will certainly be making it for DH too. I think it will be a great alternative to traditional potato salad this summer when we're cooking out. Gotta love that side-burner on the gas grill. :-)

 

[Geema]

Beachgirl, I was inspired by your dressing and made a beautiful salad of mixed baby greens, grilled salmon, tiny new potatoes, sliced scallions, and steamed green beans. Then I dressed the whole thing with your vinaigrette which made all the ingredients taste wonderful. A little of this goes a long way. At first I couldn't believe that such a little bit could serve 6, and I think that it's really more like 4. Good recipe!

 

[ReeLani]

Yummy! I had this as part of a veggie meal last night, and as the meal progressed I enjoyed the flavor of this more and more. Initially I thought it was really salty but the saltiness seemed to fade a bit. Next time, though, I think I'll use a bit less salt.

 

[Gene-O]

EXCELLENT! The sauce is to die for...the best...I will use the sauce for asparagus, potatoes, everything!