Maple Mustard Potato Salad

There is nothing better than a side dish packed full of potatoes! Potato salad fits the bill anytime of year, but it is really wonderful served with a BBQ cookout or summertime picnic. Traditional potato salad is typically made with a mayo-based dressing and can tend to be a bit heavy, especially in the warm months. This Maple Mustard Potato Salad recipe keeps things light with a vinaigrette dressing and fresh herbs.

At the base of this recipe are crispy potatoes wedges. Once the wedges are coated lightly with oil and seasoned, they can be prepared in one of three ways:

• Preheat oven to 400 degrees F, and roast potatoes for 30 minutes.
• Preheat grill to 375-400 degrees F, and cook for 25-30 minutes.
• Preheat air fryer to 400 degrees F, and cook for 10 minutes, then shake the basket and cook another 5-10 minutes.

Potato salads can tend to be heavy when made with mayonnaise but this version uses a tangy vinaigrette, dill pickles, and a punch of fresh herbs to lighten things up without compromising flavor. I’ve included the recipe for my Maple Mustard Vinaigrette below. This will make more dressing than you’ll need for the potato salad, so the remaining amount can be stored in the refrigerator and used throughout the week as a salad dressing.

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Maple Mustard Potato Salad

(1 votes, average: 5.00 out of 5)

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Salads, and sides – American

By Amy – Serves: 4

Prep Time: 5 minutes – Cooking Time: 30 minutes – Total Time: 35 minutes

A light and tasty potato salad with fresh dill and pickles.

Ingredients

• Potato Salad:
• 4 cups baby potatoes, quartered or halved depending on size
• Avocado oil spray
• 1/2 cup dill pickles, chopped
• 1/4 cup green onion, circle cut
• 1 tsp fresh parsley, chopped
• 1 tsp fresh dill, chopped
• 1/4 cup Maple Mustard Vinaigrette
• Maple Mustard Vinaigrette:
• 1/3 cup apple cider vinegar
• 2 tbsp Dijon mustard
• 2 tbsp maple syrup
• 1/2 tsp salt
• 1/8 tsp pepper
• 1/4 cup olive oil

Instructions

1

Lightly spray the potato wedges with avocado oil and season with a little salt and pepper. Next, grill or roast the potatoes in the oven at 400 degrees F for 25-30 minutes until they are cooked through. Alternatively, the wedges can be cooked in an air fryer at 400 degrees F for 10 minutes, then shake the basket and cook 10 minutes more.

2

While the potatoes cook, mix all the vinaigrette ingredients except the olive oil in a bowl. Slowly pour in olive oil as you continuously whisk mixture. Set dressing aside.

3

In a large bowl, combine the pickles, green onions, and fresh herbs. Add the potato wedges to the bowl once they are done cooking.

4

Mix all ingredients with 1/4 cup of the Maple Mustard Vinaigrette, check for seasoning, and serve warm.

Notes

The recipe for Maple Mustard Vinaigrette makes more than this recipe needs. Use the rest as a salad dressing throughout the week.