Dijon Potato Salad
This quick and easy Dijon Potato Salad with rice vinegar and Dijon mustard is a lovely addition to any meal. It also works as a light meal all on its own. The combination of the Dijon mustard flavour with the acid from the rice vinegar and the sweetness of the sweetener provides a lovely overall flavour.
This version is served with some minced garlic, shallots, olives and garnished with a little freshly chopped chives. You can of course mix this up a little according to your own tastes and add different vegetables such as finely chopped celery or roasted peppers.
A low calorie potato salad
Potato salads are often covered in a calorie rich oily dressing or mayonnaise. This Dijon potato salad is a lot lighter in calories. The humble potato has been a staple food in Ireland for hundreds of years. If you ask someone what food they associate with Ireland, most people will probably say potatoes. It’s strange the consider that potatoes were actually originally from South America and were not available in Europe before Columbus sailed to America, and they were brought to Europe sometime in the 1500s.
Potatoes are often mis-represented as being high in calories and that may be because they are often served in a way that is high in calories such as deep fried in oil as French fries (or chips as we can them in Ireland) or potato chips (or crisps as we call them). Potatoes prepared in the right way are a nutritious food and can form part of a healthy diet. You can read further about the health benefits here.
The potatoes can be steamed or boiled and you can also use baby potatoes. For increased fibre you can also wash the potatoes, but leave the skins on. Its best not to overcook the potatoes so that they start to become a bit mashed. Once you can stick a knife through them without any extra resistance in the centre, they are good to go.
Dijon Potato Salad
- 500 g potatoes or baby potatoes
- 1 shallot
- 1 garlic clove minced
- 12 olives pitted
- Fresh chives to garnish
- Dijon Dressing
- 2 tbsp rice wine vinegar
- 1 tbsp Dijon mustard
- 1 tbsp maple syrup or liquid sweetener of choice
- 1/4 tsp black pepper
Peel the potatoes if desired or just clean the skins.
Chop the potatoes into bite sized chunks and boil for approximately 20 minutes.
Test the potatoes to see if they are done by checking if you can push a sharp knife all the way through without meeting additional resistance in the middle.
Once potatoes are done, drain and place in a salad bowl.
Add all of the dressing ingredients together in a bowl and mix well.
Finely chop the shallot and add to the salad bowl.
Cut the olives in half and add to the bowl along with the minced garlic.
Finely chop the chives and add to the bowl.
Pour over the dressing.
Toss the salad to ensure that everything is mixed evenly, and serve.