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When preparing the mustard vinaigrette for your fresh herb potato salad, it's essential to consider the sweetener you choose, especially for those with dietary restrictions. Honey offers a natural sweetness and pairs beautifully with the tang of mustard and the earthiness of potatoes. However, for vegans or those avoiding animal products, maple syrup serves as an excellent substitute. Both options provide a hint of sweetness that balances the acidity of the vinegar, but keep in mind that maple syrup has a more robust flavor profile. Ultimately, you can select the sweetener that best aligns with your dietary preferences or restrictions.

Fresh Herb Potato Salad with Mustard Vinaigrette

Delight in summer with this Fresh Herb Potato Salad featuring a zesty Mustard Vinaigrette. Perfect for barbecues or picnics, this vibrant dish highlights the freshness of seasonal ingredients, mixing tender baby potatoes with bright herbs like parsley, dill, and chives. Enhanced by juicy cherry tomatoes and tangy capers, every bite is a flavor explosion. Follow our step-by-step guide to create a nutritious, delicious side that impresses at any gathering!
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Ingredients
  

2 pounds baby potatoes (Yukon Gold or red, halved)

1 cup fresh parsley, finely chopped

½ cup fresh dill, finely chopped

¼ cup fresh chives, thinly sliced

¼ cup red onion, finely diced

½ cup cherry tomatoes, halved

¼ cup capers, drained

Salt and pepper, to taste

For the Mustard Vinaigrette:

3 tablespoons Dijon mustard

3 tablespoons apple cider vinegar

½ cup extra virgin olive oil

1 tablespoon honey (or maple syrup for a vegan option)

Salt and pepper, to taste

Instructions
 

Cook the Potatoes:

    - Place the halved baby potatoes in a large pot of salted water. Bring to a boil over medium-high heat and then reduce to a simmer. Cook until tender, about 15-20 minutes. You should be able to easily pierce them with a fork but they should not be mushy.

      Prepare the Vinaigrette:

        - In a small bowl, whisk together the Dijon mustard, apple cider vinegar, honey, salt, and pepper. Slowly drizzle in the olive oil while continuously whisking until the dressing is emulsified and well combined. Adjust the seasoning if necessary.

          Combine Ingredients:

            - Once the potatoes are cooked, drain them and let them cool slightly. In a large mixing bowl, add the warm potatoes (while they are still slightly warm, they will absorb the vinaigrette better).

              - Add the chopped parsley, dill, chives, red onion, cherry tomatoes, and capers to the bowl.

                Dress the Salad:

                  - Pour the mustard vinaigrette over the warm potato and herb mixture. Gently toss everything together until the potatoes are evenly coated in the dressing. Season with additional salt and pepper to taste.

                    Chill and Serve:

                      - Allow the salad to sit for at least 30 minutes at room temperature so the flavors can meld together, or refrigerate it for up to 2 hours if you prefer to serve it chilled.

                        Garnish and Enjoy:

                          - Before serving, give the potato salad a gentle toss and sprinkle some extra fresh herbs on top for garnish if desired. Serve cold or at room temperature as a delightful side dish.

                            Prep Time, Total Time, Servings: 15 mins | 1 hour | 6 servings