Red Skinned Potato Salad with Three Mustard Vinaigrette
What A Summer!
OK. So I have to admit. It has been some time since I last posted. I don’t know what to say other than life has a way of catching up with ya…..but then again, I’m sure you know that all too well. Let’s just say we had some milestones come and pass. A cousin’s wedding to attend out of state. (Congrats Kelsey and Patrick) Moving my oldest into college, out of state. My middle daughter getting her license. Marching Band season getting into full swing with the return of Friday Night Lights…….I almost need a break from summer “break”.
Anyway. When I got back home and the dust had begun to settle, thoughts returned back sharing some of my recipes with you. Mind you, a trip back home filled my head with endless ideas.
Shoot me a message here if you want to know some of my other ideas!
Those endless ideas led me to share one of my favorite, yet simple recipes to make. My red skinned potato salad recipe with three mustard vinaigrette. I developed this recipe many moons ago when I needed a potato salad recipe for Sunday Brunch but wanted to make something different. I didn’t want the same mayonnaise based spud salad. My influence was german potato salad. This recipe is a far cry from German potato salad, but it’s still fantastic and yummy.
Making red skinned potato salad
First you’ll want to slowly boil your red skinned potatoes in salted water. Be gentle here. If you boil them too quick these waxy little spuds will turn to mush. After about 20-30 minutes, or they are fork tender, drain and set your potatoes aside to cool.
While the potatoes are cooking, gather and prep the rest of the ingredients. Here you will want to cook and chop your bacon. As well as cut up the onions, carrots, celery and parsley.
While the spuds are cooling is when you want to make the vinaigrette. In a medium sized bowl, mix up all the ingredients except for the vegetable oil. Once the ingredients are well combined, slowly whisk the oil in to make an emulsified dressing. Emulsified is just a fancy way of saying “mixed well”. Now if the potatoes are sufficiently cooled, cut them into quarters. If you cut them while they are too hot they tend to break up too much. Mix the potatoes, bacon and rest of the veggies in a big bowl with as much of the three mustard vinaigrette as you care to use. I used it all.
Pro Tip: For this potato salad, you don’t want your potatoes to be cold when you add the vinaigrette. Using slightly warm potatoes will enhance the flavor of the salad and let all the flavors balance and marry well.
It's the tangy three mustard vinaigrette and use of bacon that set this red skinned potato salad miles apart from your typical mayonnaise based spud salads.
- 1 Tbsp Whole Grain Mustard
- 2 Tbsp Dijon Mustard
- 1 Tbsp Yellow Mustard
- 3 Tbsp Sugar
- 1 1/2 tsp Granulated Garlic
- 1 1/2 tsp Onion Powder
- 1 tsp Kosher Salt
- 1/2 tsp Fresh Cracked Pepper
- 1/4 cup Apple Cider Vinegar
- 1/2 cup Vegetable Oil
- 2 1/2 lbs Red Skinned Potatoes
- 1 cup Jullienned Carrots
- 1 cup Sliced Celery
- 1/2 cup Short Jullienned Red Onion
- 3/4 cup Fresh Chopped Bacon Cooked
- 1 Tbsp Chopped Parsley
- 1 recipe Three Mustard Vinaigrette
Slowly boil the potatoes in salted water until fork tender. About 20-30 minutes. Drain and allow to cool and firm.
Prep and cut veg and bacon while potatoes are cooking if not cut already.
Mix vinaigrette while potatoes are cooling.
Lightly toss all ingredients together being careful to not break up potatoes.
Mix the first nine together in a small to medium bowl. Slowly whisk the oil into the mixed ingredients to form an emulsified vinaigrette.