Potato Salad Recipe

Joe Carroll of Brooklyn's St. Anselm and Fette Sau crafts a lighter, zippier potato salad with a vinaigrette made with whole-grain mustard, cider vinegar and olive oil.

To learn more, read "Hey, Grill."

Recipe adapted from "Feeding the Fire: Recipes & Strategies for Better Barbecue & Grilling," by Joe Carroll and Nick Fauchald

Dante's Potato Salad
No Ratings
Sometimes you want your potato salad without mayonnaise. This potato salad is made with whole-grain mustard and cider vinegar. Get the recipe on Tasting Table.
Prep Time
Cook Time
to 10 servings
Total time: 55 minutes
  • ¼ cup, plus 1 tablespoon, olive oil, divided
  • 1 large Spanish onion, diced
  • 4 pounds Yukon Gold or other waxy potatoes
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons whole-grain mustard
  • ¼ cup cider vinegar
  • Pinch of cayenne pepper
  • 3 tablespoons finely chopped chives
  1. In a large skillet over medium-low heat, warm 1 tablespoon of the olive oil. Add the onion and cook, stirring often, until translucent and just tender, 8 to 10 minutes. You don't want the onion to brown. Transfer the onion to a bowl and let cool.
  2. In a large saucepan, cover the potatoes with water by 1 inch and season generously with salt. Bring to a boil, reduce the heat to a simmer and cook until the potatoes are tender, 25 to 30 minutes. Drain the potatoes and transfer them to a cutting board.
  3. While the potatoes are cooling, in a large mixing bowl, whisk together the mustard, vinegar and cayenne. Slowly whisk in the remaining ¼ cup of olive oil. Season with salt and pepper.
  4. When the potatoes are cool enough to handle, cut them into ½-inch dice.
  5. Toss the warm potatoes and reserved onions with the vinaigrette. Add the chives, season with salt and pepper, and toss again. Serve immediately or refrigerate for up to 1 day.
Calories per Serving 154
Total Fat 0.6 g
Saturated Fat 0.1 g
Trans Fat 0.0 g
Cholesterol 0.0 mg
Total Carbohydrates 33.8 g
Dietary Fiber 4.6 g
Total Sugars 2.1 g
Sodium 482.3 mg
Protein 4.0 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Rate this recipe