Dijon Potato Salad
I started making this warm Dijon potato salad last summer. Since then, it has become a common side dish on our dinner plates. It’s so simple to prepare and full of delicious flavors and textures. It makes the perfect accompaniment for burgers, grilled meats, or a crisp salad of greens freshly picked from the garden.
The inspiration for this recipe came to me from a podcast. I often listen to my favorite podcasts while working in the garden or sewing baskets at the sewing machine. On this particular day, I was settled in at the sewing machine and listening to The Splendid Table. A few minutes in, the distinctive warble of Julia Child was waxing poetic about summer cookouts, hot dogs, and the perfect potato salad.
It came as no surprise that Julia had an opinion about how to make potato salad. She spent several minutes bemoaning the fact that the potatoes are often under or over cooked. Then she moved on to the components, the versions that skimp on mayo, and other unforgivable potato salad transgressions. I enjoyed every minute and found myself craving potato salad by the time she had finished.
When it comes to potato salad, I tend to prefer a warm variety with a creamy mustard and mayo dressing. I add in all manner of flavorful additions, varying the mixture depending on what I have on hand in the pantry and refrigerator. The leftovers are delicious eaten cold from the fridge or lightly warmed on the following day.
Every time I prepare this dish, I think of Julia. I can add this simple potato salad to the long list of recipes that she inspired me to create. I learned so much from her over the years, spanning back to watching her on PBS as a child, staring in amazement as she moved so deftly in her blue green Cambridge kitchen. While she’s been gone for several years, she’s still teaching me through her cookbooks and archived interviews. This lesson was simple yet important: when making potato salad, don’t overcook the potatoes and don’t skimp on the mayo!
If you’ve been thinking about adding an Instant Pot to your kitchen, this is the one I use here in our Farmhouse Kitchen. I can’t believe how versatile and useful it is. I only wish that I had purchased one sooner! You’ll also want to learn how to use your Instant Pot or slow cooker to make a batch of homemade bone broth to use in this recipe.
Dijon Potato Salad
Ingredients
- 3 pounds fingerling or small baby potatoes , washed
- 2 Tablespoons olive oil
- 1 large shallot , minced
- 2 stalks celery , split lengthwise and chopped
- 4 cloves garlic , sliced thinly
- 1 Tablespoon fresh thyme , minced
- ¼ cup bone broth or stock
- 1 Tablespoon Dijon mustard
- 1 Tablespoon wholegrain mustard
- ¼ cup mayo
- ¼ cup sour cream
- 2 Tablespoons capers , drained
- 2 Tablespoons chives , chopped finely
Instructions
- Steam the potatoes until tender using your favorite method. I like to add them to the steamer basket of my Instant Pot with 2 cups of water and cook them for 5 minutes on the “Steam” setting before quick releasing the pressure. You can also boil them or steam them in a large pot on the stovetop. Drain the cooked potatoes and allow them to cool as you prepare the warm dressing.
- The warm mustard dressing can be prepared in the same vessel you use to cook the potatoes either in the Instant Pot or on the stovetop. Warm the pot over medium heat on the stovetop or the “Saute” setting on your Instant Pot.
- Add the olive oil to the warm pot, swirling to coat the bottom surface. Transfer the shallots and celery to the pot, cooking until translucent but not browned. Add the garlic and thyme, cooking for a brief minute or two before turning off the heat.
- Add the bone broth, mustards, mayo, and sour cream to the pot. Stir until the dressing is smooth and well combined. Cut the potatoes into half inch to inch sized pieces. I divide very small baby potatoes in half and larger potatoes in quarters or sixths. Add the potatoes to the warm dressing and toss gently to coat. Continue until all of the potatoes have been added.
- Add the capers and chives to the pot and stir to incorporate. Taste for seasoning, adding salt and pepper as needed. Serve warm or chill before serving based on your preference. Enjoy!
Been looking for a potato salad receipt
I hope that you will enjoy it as much as we do.