Potato Salad is one of those “old standby recipes” that has been adapted in a million ways over the years. The traditional version, loaded with mayonnaise, while tasty, just doesn’t appeal to many people, as it’s heavy and laden with fat. Those who prefer to eat lighter, are often drawn to recipes such as this one which replaces the rich mayonnaise with a tangy vinaigrette and brightens up the flavor and texture a bit.
While we continue to enjoy potatoes in a cold salad, this recipe, unlike the more traditional one, provides a lot of freshness, flavor and crunch, through the addition of crisp and peppery radishes, bright parsley leaves, salty capers and the “pop” of a quality Dijon mustard.
For a lighter alternative to traditional potato salad, try this version at your next picnic or grill-fest. I have a feeling you’ll never go back!
- 1 lb. Yukon Gold Potatoes I used the smaller, fingerling ones, sliced into ¼ inch rounds
- ½ cup extra virgin olive oil
- 1 tsp Dijon mustard
- 1 lemon juiced
- 3 radishes thinly sliced
- ¼ cup parsley leaves roughly chopped
- ¼ cup drained capers
- Salt and pepper to taste
- In a pot, place potatoes and cover with cold, salted water. Bring to a boil, then reduce the heat and simmer for approximately 8 minutes. Drain and allow to cool.
- In a medium bowl, combine the olive oil, Dijon mustard and lemon juice.
- Once potatoes are cool, lay them onto a platter and pour half of the dressing over them (they will absorb the dressing rather quickly). Top the potatoes with the radishes and parsley leaves, then pour the remaining dressing over top.
- Finish by adding a sprinkling of the capers, If desired, salt and pepper may be added, to taste.