Dijon Red Potato Salad
For those in your life that believe that mayonnaise is the devil, have no fear! This tangy, herbaceous, texture-filled potato salad will come the rescue. The light flavors shine through, and beg you to come back for seconds.
Servings Prep Time
8people 1hour
Servings Prep Time
8people 1hour
Ingredients
Instructions
  1. Drain chickpeas and rinse thoroughly.
  2. Dice potatoes into bite-sized pieces.
  3. Boil potatoes for 20 minutes, or until they can be easily pierced with a fork. Drain and allow to cool completely. Be sure to generously salt the water to ensure flavorful potatoes.
  4. Combine Dijon mustard, lemon juice, salt & pepper.
  5. Slowly whisk olive oil into mustard & lemon mixture.
  6. Add chickpeas and herbs to potatoes.
  7. Toss Dijon and olive oil mixture with potatoes and chickpeas. Cover and chill for at least an hour and up to overnight.
  8. Serve with your favorite BBQ!
Recipe Notes

The tangy, citrusy nature of this potato salad is a perfect accompaniment for anything off the grill.  In fact, it goes great with anything that has the great Sweet & Smoky BBQ Rub I posted yesterday.  Seriously.  You. Will. Want. Seconds.

This Dijon potato salad is so addictive that you will want to serve it with anything and everything.  When I’ve overdone it and made too much and there are leftovers (that’s rare), I admit to having popped a small bowl of leftovers in the microwave for about 30 seconds.  When the chickpeas warm up, the whole thing becomes even creamier.

What I love about this version, as with many potato and pasta salads, is that you can vary it any way you want based on what you may have on hand.  I’ve been known to omit the chickpeas and add green onions for a crunch.  Or add a splash of red wine vinegar for an additional tang.  All delicious, and always a hit.

Get ready to dig into your new favorite potato salad!

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