Just when you though potato salad couldn’t get any better, this potato salad will make you want to throw your traditional mayo soaked potato salad right out your window.
It combines oven roasted potatoes with a tangy mustard dressing for a lightened up take on the summer time staple. And don't think you have to limit this dish to summertime only! It's perfect for any time of year.
You can make this all in one shot or par-boil the potatoes and whip up the dressing early in the day, then finish the whole thing right before dinner!
Apple Cider Potato Salad
ADAPTED FROM EAT, LIVE, RUN
- 3 lbs red potatoes (skins on)
- 1/2 bunch green onions, thin sliced
- 1/2 cup chopped basil
- juice of 1 lemon
- 1/2 cup apple cider or apple juice
- 1/2 cup extra virgin olive oil
- 1/2 tsp paprika
- 1/2 tsp pepper
- 1 tbsp red wine vinegar
- 1 oz course mustard
- 1 tbsp dijon mustard
- 1/4 cup white or yellow onion, fine diced
Bring a large pot of water to a boil. Drop in potatoes and let cook until tender on the outside, but still firm inside (roughly 20 minutes depending on the size of your potatoes, I periodically tested mine with a fork). Drain the potatoes and allow to cool to room temp.
Meanwhile, in a medium bowl combine the green onions, basil, lemon juice, apple cider, olive oil, paprika, pepper, vinegar, mustards, and onion. Allow to sit and macerate (if saving to assemble for later you can cover and put this mix in the fridge now).
Take the potatoes and cut them into medium sized chunks. If saving to assemble later, you can cover these and put them in the fridge. If making now, preheat your oven to 400′ F. Spread your potatoes on a baking sheet and toss in some olive oil. Roast in the oven until golden brown and cooked through (approximately 15-20 more minutes). Take them out and place all the potatoes in a large bowl. Pour the dressing mixture you made earlier over your potatoes (you may not need to use all the dressing depending on how dressed you like your taters) and toss to coat. Serve warm.