Potato salad so special, it deserves the be called deluxe.
Not Just For Summer
Most of us think of potato salad as a summer thing to eat. While most of us do eat it at that time, it’s really a year-round treat.
This potato salad is extra special. Why? Because it contains a lot of ingredients that you ordinarily don’t put in potato salad and the dressing is quite unique.
This salad may be served hot, warm or chilled. It’s great any way you serve it and it pairs well with so many things. It’s also vegetarian and can be made vegan with one substitution.
The Pairings Are Endless
This potato salad is very good on its own. However, it can be paired with mostly anything when it’s served as a side.
I served this with a baked ham I made for a monthly “girls night” with close friends. The salad was very well received and went nicely as a side dish. The reason is the piquant dressing.
The dressing is a vinaigrette that includes a nice dollop of dijon mustard. And it uses a bit more than many vinaigrette-type dressings. Mainly, dijon mustard helps the oil to emulsify with the vinegar. Usually, there’s really not enough, about a teaspoon, to add any flavor. However, there is more of it in this dressing so the flavor comes through.
It also goes very well with salmon, fish and seafood.
Now About Salmon
Funny enough, the original recipe for this was for salmon.
It comes from the great Mary Berry. The potato salad was a base for a buffet dish where the star was poached salmon.
Mary presented this on a gorgeous help-yourself platter where the broken-up salmon was served on a bed of this potato salad.
As this recipe was originally British that featured potatoes that we rarely get in the USA, I chose to use small gourmet-sized Yukon gold potatoes. You can also use small gourmet-sized red potatoes. The original featured new potatoes, which are good for boiling because they’re waxy and hold their shape. I don’t often see new potatoes at my market, but if you can get them, they are the best to use. However, my substitutions will work very well in this.
- 1 lb small new potatoes -OR- small red or yukon gold
- 4 stalks celery chopped
- 3 green onions, chopped
- ½ cup thinly sliced radishes
- 6 tbs mayonnaise
- 2 tbs chopped fresh parsley
- 3 tbs Dijon mustard
- 3 tbs white wine vinegar
- 4 tbs olive oil
- 1 tbs sugar
- ½ tsp salt
- ⅛ tsp pepper
- Whisk together all dressing ingredients in a large bowl; set aside.
- Cook potatoes until just done. Allow them to cool slightly then cut them into quarters and add to the dressing. Stir to coat.
- Add the mayonnaise, chopped celery, radishes and chopped green onions; Stir well. Stir in the chopped parsley.
- Best served at room temperature, but refrigerate any leftovers.
*Adapted from Mary Berry Yum