Dijon Red Potato Salad - Detours in Life

 This Dijon Red Potato Salad recipe is an easy potato salad that can be customized a million ways to suit your taste buds! When I was starting on a low carb diet due to my weight loss surgery, I wanted to have a dish I could make for family bbq’s or for special dinners like easter that I could eat and others would enjoy as well. Red potatoes have a lower carb count than other potatoes so I began cooking almost all my potato dishes with red potatoes. This potato salad really hit the spot and my family loves it. It is a frequently requested recipe.

I wash my red potatoes well and then cut them in to bite size pieces. I normally cut mine smaller than some people, almost cubed. I leave the skin on as well for additional nutrition and taste. I then boil them in some salted water until they are fork tender. Drain and let cool completely.

IMG_4226 IMG_4227

 

 

Starting with the base dressing, I combine the mayonnaise and dijon mustard. It was this recipe that made me switch from Kraft mayonnaise to Hellmans because it taste much better! Now, this is where you can customize the dressing a little. This time I just added the dill and bacon bits. However, in the past I have added 1 tsp of onion powder, 1 tsp of garlic powder, and a dash of smoked paprika. I have to say I love smoked paprika in a lot of my recipes as I really like that sweet smokey taste it gives. Make sure you mix well. Pour the dressing over the potatoes and coat well.

IMG_4228

IMG_4229

IMG_4230

 

Dill is one of those spices that you really have to taste the mixture to see if you have enough to your liking. I used 1/2 TBSP in this recipe. Add salt/pepper to your taste. Once you have your potatoes and dressing mixed, place it in an airtight container in the refrigerator. I normally let mine sit overnight so that it has the best flavor, but if you are in a hurry, give it a few hours at least for all the flavors to combine and the potatoes to soak up some of the dressing. In the past, when I have used the tomatoes, I add them right before serving so they don’t get soggy. I only will use tomatoes when I can get good home grown ones in the summer so I didn’t use them this time as we are still in winter.

 

Dijon Red Potato Salad

2 lbs small red potatoes, quartered, cooked.
1/3 cup mayonaise
2 Tbsp green onions, sliced
1/4 cup sour cream
2 Tbsp dijon mustard
1 large tomato, seeded and chopped
4 slices bacon, cooked, crumpled
1/2 TBSP dill (more to taste)
salt/pepper to taste

1. Prepare potatoes and boil until tender. Make sure to cut the pieces in to bite size pieces.

2. Drain the potatoes and let cool.

3. Mix mayonnaise, sour cream, and mustard.

4. Pour over potatoes.

5. Add onions and tomato (optional on the tomato).

6. Add dill. You can add more depending on how strong of taste you want.

7. Mix lightly, cover and refrigerator for at least 3 hours, overnight is better.

Advertisements

Subscribe to Detours in Life!

Sign up to get the latest recipes, tips, and exciting news from Detours in Life! 

You have Successfully Subscribed!