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Author Notes: I love to make this particular potato salad in the spring. When it turns warm, I tend to buy pea shoots every week or so, and am always throwing them into dishes. I was lucky enough to find the sweetest new red potatoes last week, so I made this salad for the first time this year. I love the contrast of the sweet-tasting potato paired with the bite from the garlic, mustard, and green onion. The best part of this dish? There's no mayo to worry about at hot outdoor parties! This potato salad is delicious as a side dish paired with simple grilled meat, fish, or chicken, and is also terrific with smoked trout. - healthierkitchen
Food52 Review: This is the perfect potato salad when you have vegans crashing your barbeque -- and everyone else will enjoy it too. The mellow mustard vinaigrette lets the spring aromatics and potatoes get the attention they deserve, and healthierkitchen's technique of cutting the potatoes before boiling was the best method we tested for keeping the potato skins intact.
Note: We recommend letting the dressed potatoes cool to room temperature before mixing in the pea shoots, to help them stay bright. - The Editors
Serves 4 to 6, as a side
- 2 pounds new red potatoes, washed, then halved (or quartered, if larger.)
- 1 teaspoon Dijon mustard
- 1 teaspoon whole-grain mustard
- 1 tablespoon red wine or Champagne vinegar
- 1/4 cup best-quality olive oil
- A couple pinches salt, more to taste
- A few grinds pepper, more to taste
- 1/4 cup thinly sliced spring onions or scallions, plus a tablespoon for garnish
- 1 cup pea shoots, roughly chopped
- Place potatoes in a large saucepan and cover them with water. Salt lightly. Bring to a rolling boil, then turn down heat and simmer for 8 to 10 minutes, until potatoes are fork tender.
- While the potatoes cook, whisk the mustards and vinegar together in a large bowl. Add the olive oil in a stream, whisking the whole time. Add salt and pepper to taste. Add the green onions and green garlic to the vinaigrette and combine, then set aside.
- When potatoes are fully cooked, drain them in a colander, patting them dry if necessary. While still hot, add potatoes into the bowl with the vinaigrette. Mix gently.
- Add in the chopped pea shoots and toss. Taste for salt and pepper. Garnish with reserved green onions or scallions.
- Serve potato salad warm or at room temperature. If you make it earlier in the day, refrigerate it in the interim -- but make sure to take it out about 1/2 hour before serving, so that the salad can come back to room temperature.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Recipe for Lettuce-Free Salad
- This recipe was entered in the contest for Your Best Recipe with Potatoes 2.0
- This recipe was entered in the contest for Your Best Recipe with Scallions
- This recipe was entered in the contest for Your Best Portable Side
- This recipe was entered in the contest for Your Best Spring Alliums
- This recipe was entered in the contest for Your Best Spring Vegetable Recipe
- This recipe was entered in the contest for Your Best Potato Salad
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