Potato Salad With Dijon Vinaigrette Recipe (2024)

I use the Barefoot Contessa’s method. Bring the potatoes to a boil until they are barely fork tender. Drain them in a colander. Place the colander holding the potatoes over the pot you used to boil them. Cover with a dry disinherited towel or two and wait 25-30 minutes. When the poatoes are cool enough co handle they will be done. What is great about this method is the skin stays red or colors back up with the dressing and when you halve or quarter the potatoes the skin does not peel.

How did you keep the red potatoes red? Mine lost their beautiful color when boiling.

Truly delicious, but as other noted, proportions are way off. I reduced Dijon to 1 and half TBLSP, 1/8 cup of red wine vinegar, 1/8 cup of oil and reduced dill to 1 teaspoon. I added three strips crumbled bacon, and reserved 1 TBLSP of bacon grease and added to sauce and a TBLSP of capers. I tossed potatos with dill and and scallions before adding sauce. YUM!

Best to cook potatoes cut in half then season and dress potatoes while still hot. Potatoes soak up the flavor better when hot.

I can't help it -- only NYT food fanatics would say 1/2 cup of olive oil (a key part of a healthy diet) in a salad serving TEN people is "insane." You could skip oil all together and use hot water with lemon -- a small amount of lemon. Or just vinegar.Or not eat food

I' been making this salad for 40 years or so. Seems to me the original recipe came out of an early 70s Gourmet Magazine. It truly is delicious and VERY addicting. I also add some fresh cilantro to the mix, which adds a new dimension of flavor. And I caution: It is almost impossible to over-salt. Sometimes the salad can take on a somewhat bitter aspect, so don't be afraid to apply a generous dose of sea salt and freshly cracked pepper, It is truly a stunning and yummy side dish...

Those in the know will toss still warm potatoes with a vinaigrette, then add more after cooling. This trick works with mayo based potato salads.

Absolutely -- but it will be prettier if you wait until the day you're serving it to add the scallions, parsley, and dill, though.

Love this recipe. I add fresh steamed green beans to it when they are in season. Steam string beans then put in colander with ice cubes on top to keep the bright green color.

Loved this! It was a great hit at a picnic with friends! Made it exactly as recipe says and it was perfect! I wouldn’t change a thing! (Well, I did halve the potatoes before cooking, and I tossed them with the vinaigrette while still warm. I added the greens right before I left the house.)

Delicious. I didn't have dill so I substituted fresh tarragon which actually tasted delicious. I used small fingerlings and kept them whole.

I grew up eating this with my Italian mother adding very thinly sliced sweet red onion to the dish, serving it rather warm or at least room temp. No dill but I can think of it as a somewhat improvement. We had it growing up as a side to roasted meats, i.e., lamb or pork chops, steak. It is a wonderful salad to take to a pot roast as it can be served at room temp. And the beat goes on as a staple in my home and those of my 4 sisters and 1 brother.

Agree with others to dress this salad to taste (as there is a bit more dressing than needed), but OMG, just pulled this out of the fridge for a bite of last night's leftovers... Even better 18 hours later. The flavors are bold and the dill really pops. Adding a hard boiled egg would be awesome, too, and then I can call it breakfast! Or turning them into home fries, or a frittata, or something with smoked salmon? Lots of possibilities here.

If you combine the potatoes with the vinaigrette while still warm they soak up the vinaigrette. I didn’t find that there was too much vinaigrette.

Add anchovies. Either while emulsifying the dressing or, if you are a big anchovy fan, just toss some in.

This potato salad was very tasty but, like others have said, the potato skins did not stay that beautiful red color after boiling if you follow the instructions in the recipe.

This was good with other cooked and cooled veggies thrown in. I had some steamed broccoli, carrots and yellow squash.

This is our new favorite potato salad recipe, though somewhat altered. I chop the potatoes before cooking, then drain them and pour the vinaigrette over them while still hot. I also add capers and chopped hard boiled eggs and turkey bacon. I had a good potato harvest this year and have already made this at least 4 times.

Subbed in tarragon vinegar and tarragon. Increased the herbs and added chopped capers. Dressed in two stages as suggested by some reviewers. Easiest and best potato salad ever!

I was afraid to stray from the classic mayo based potato salad but felt brave enough to try this recipe (LOL) and OMG it is absolutely amazing! I didn’t miss the mayo at all. The grainy mustard dressing and the herbs are all outstanding together. I didn’t know if I’d like all the herbs together TBH but I loved it! Totally recommend to everyone!

Really good after it sat for 2 days but I can’t pretend I didn’t add a little kewpie mayonnaise.

Added white wine and chicken stock to the boiled potatoes before hand using ina Darren recipe. Also did the boil then steam method. Skins did not stay red.

I made a smaller portion of the dressing to toss with sliced fingerling potatoes. An easy to emulsify the dressing is to put everything in a jar, screw the lid on, and shake it until it comes together :)

Made this, it tasted good and held up great after a trip in a cooler and being in the fridge for a few days. I wouldn't bother with parsley for it in the future. I used extra vinegar over the potatoes while still hot.

Delicious, but definitely better after it has marinated for a day and the potatoes have absorbed some of the dressing.

I made this yesterday to bring to a bbq and it was a huge hit! I wasn't able to get dill so I used 1/4 cup of dill pickle juice instead. (I also realized at some point that I forgot to add salt and pepper but I don't think it needed it.) I definitely plan on making this again.

This is good, but ... (1) the recipe calls for too much vinegar - I had to add a bit of honey to counter the overpowering vinegar. If you half the vinegar, it would probably be okay. (2) The recipe does not result in too much vinagrette, like others say - use it all!.

An alternate potato type would be the waxy fingerlings, which were born to be used in potato salad. There are red skinned ones, but the most common are tan or yellow, like the variety called "banana". Absolutely wonderful in a vinaigrette salad.A recipe I've used frequently is similar, but the hot potatoes are soaked in milk for a while, and drained before adding the vinaigrette. Particularly good when more mealy potatoes are being used, but really improves the texture of the potatoes.

Wow! So easy, yummy, perfect for spring. I didn't care about preserving the color of the potatoes so I just followed the recipe and was very pleasantly surprised.

Warning: recipe variance. To a pound of baby potatoes, cut in half, salted, and simmered I added half the vinaigrette (reducing all proportions by roughly 1/3) while warm, then at least a cup of chopped celery heart, then, when almost room temp, a LOT of parsley, dill, and some fresh thyme. The other half of the vinaigrette marinated a can of tuna, with finely diced cucumber on hand. Served over garden greens. Trying to stay true to core flavors and use what I have for a complete meal.