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.
2 comments:
Looks great! This is a favorite of ours with turkey burgers too. Sometimes I'll make it with grilled turkey or chicken sausage sliced into it which is great with the warm mustard dressing. One key I've found is, right after you cook the potatoes, drain them (cut them up if they aren't already) and douse them in apple cider vinegar. The vinegar is great with the warm mustard vinaigrette and just imparts a great little depth of acid in the whole dish.
You've inspired me to go get more propane, fire up the grill, and make a yummy potato salad side.
Cheers,
E
Some great ideas as always! I am going to try it with the apple cider vinegar next time.
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