We love turkey burgers! Our usual accompaniment to burgers are baked sweet potato fries. This time, I decided to change it up and make a potato salad. I've made a creamy potato salad before, but the past few times I've actually made one with a mustard vinaigrette. It's not only lighter, but more flavorful as well. It's good cold, but I think it's better slightly warm.
Tri-colored Mustard Potato Salad
1 small bag of tri-colored baby potatoes (I didn't get the weight off the bag, unfortunately, but it's a small bag that looks like it serves 4)
1 small onion, diced
2 tbsp stone ground Dijon mustard
4 tbsp of extra virgin olive oil (more if you need)
1 tsp honey
juice from half a lemon (more if you like it lemony)
couple pinches of salt and pepper
small handful of basil, chopped.
Cut potatoes in half and boil (starting them in cold water) until fork tender. Drain and set aside. For the vinaigrette, whisk together mustard, olive oil, lemon juice, honey, salt, and pepper until blended. Mix potatoes (while still slightly warm), onion, vinaigrette, and basil together and serve.