There is something about Potatoes that are innately comforting, filling, and satisfying. Potato Salad is a quintessential picnic food in American Culture. I was never a big fan growing up. Allergic to dairy, and just not a fan of the overly creamy flavors that many potato salads can carry. I reached to my Italian + French Roots and found that potato salad can be absolutely delicious, elegant and gorgeous. Mustard seeds, Dijon, Olive Oil, and a touch of vegan yogurt come together to form a divine creamy dressing for perfectly cooked nutrient dense red potatoes! Make this for your next family + friends celebration, or picnic in the park. They will request it again and again!
5 lbs Red Potatoes
3 Tablespoons Dijon Mustard
2 Tablespoons Whole Grain Mustard
2 Tablespoons Plain Unsweetened So Delicious Coconut Yogurt
Juice & Zest of one lemon
2 tablespoon Extra Virgin Olive Oil
2 basil leaves rolled and ribboned
1/4 cup chopped parsley
4 cloves garlic finely minced
A handful of Frisee
Salt + Black Pepper to taste
Optional - Capers
First prep your potatoes. You want to wash them and then cut them in half and then into 1-2 inch pieces. Put them in a large bowl of cool water once you are done cutting them. Letting them soak in water for 5-10 minutes rids the potatoes of excess starches. Strain your potatoes and then fill a large pot with water, add your potatoes and a little salt. Bring to a boil on high heat and cook until tender. This usually takes around 30 minutes. You want them to be cooked through but not too soft.
While your potatoes are cooking you can put together your dressing. In a small bowl combine your Whole Grain Mustard, Dijon Mustard, Olive Oil, Plain Coconut Yogurt, mustard seeds, a bit of salt and pepper and the lemon juice and zest.
Chop your parsley and basil, and pick your pieces of Frisee and set aside.
Once your potatoes are cooked through, strain them and place them in a large bowl. Add a drizzle of olive oil, salt + pepper and mix gently. Now add your dressing and herbs and fold all together gently. Top with Frisee, more basil and parsley and capers if you are using!
You can eat warm, or put in the refrigerator to cool before serving! Enjoy! xo
Note: Frisee - Frisee is a member of the endive/chicory family with finely curled leaves and a slightly bitter flavor. It gives a lovely texture and punch of flavor to this salad! xo