Origin:
Potato salad was a staple in my southern home while growing
up. This popular side dish is prevalent
all over the world. When I decided I
wanted a vegan, mustardy warm potato salad that was a little lighter and
healthier, I decided to try something along the lines of a Dijon vinaigrette
dressing on roasted potatoes. I actually
prefer to make most potato salads with roasted potatoes as I think they seem a
little heartier and more satisfying. There
are many different variations on this dish from all over the world, my
childhood potato salad resembles a Romanian style salad using potato, eggs,
onions and olives with the addition of mayonnaise. Potato salad is a popular dish because it’s
made with inexpensive ingredients and is a hearty side, though in recent years
it has developed a bad rap for being unhealthy and fattening. Old world variations are simpler and much
healthier than most American varieties.
Some are simply dressed with lemon juice, olive oil, salt, pepper and
fresh herbs. Check out Wikipedia’s history of "Potato Salad” for more flavor profiles from around the world. I’m definitely going to try some of the
variations I read about, starting with the Dutch style potato salad with corned
beef.
Lynn's Dijon Vegan Potato Salad
Ingredients
2lbs Baby Dutch potatoes or any creamy yellow potato
1/2 cup quality extra virgin olive oil plus additional
1 Tbsp
1/4 cup each: fresh dill,
parsley and chives or green onions, coarsely chopped
3 Tbsp quality white
wine
3 Tbsp Champagne vinegar or white vinegar
2 tsp mild yellow miso
1 tsp salt plus additional 1/2 tsp
½ tsp black pepper plus additional ¼ tsp
½ tsp - 1 tsp Dijon mustard, I use 1 tsp for a more robust
flavor.
Method
Cooking Potatoes:
Wash potatoes and dry thoroughly. Cut
into bite pieces and lay onto 2 baking sheets lined with parchment paper. Drizzle with 1 tbsp olive oil, ½ tsp salt, ¼
tsp black pepper and toss well. Roast at
375 degrees for 30-40 minutes tossing halfway through cooking. Potatoes should just be turning golden brown,
be careful not to dry them out.
Dressing: Place
Vinegar, water, wine, herbs, miso, Dijon mustard salt and pepper into blender
and pulse until blended. Place blender
on low setting and slowly drizzle in olive oil.
Toss vinaigrette into warm potatoes and let sit for at least 15
minutes. Serve warm, at room temperature,
or cold.
Try serving on a bed of your favorite greens and topping
with grilled or roasted salmon, add some capers or thinly sliced pickled red
onion.