Potato Salad With Creamy Dijon Vinaigrette
I was thinking about what to have for Memorial Day weekend dinners and the NTY popped this variation on one of my favs into my in mail box. I messed with it and definitely gave it some zing. Hope you like it.
3 lbs red new potatoes, cut as needed to bite sized peices
¼ cup red wine vinegar
3 tablespoons whole grain Dijon mustard
1/4 cup olive oil
1/4 cup mayonnaise
6 scallions, chopped
1/2 cup chopped cilantro
8 Pieces of smoked bacon, crispy and chopped
1/2 tsp Tajin seasoning
1 tsp Trader Joe’s Chili and lime seasoning
Salt and pepper
- Place the potatoes in a large stockpot, and cover with water. Bring to a boil, and cook until the potatoes are tender, ~15- 20 minutes. Drain and allow to cool. When cool, cut the potatoes as needed.
- Combine the vinegar, mayo, Tajin, TJ’s Chili Lime and mustard in a large bowl. Slowly whisk in the olive oil.
- Add the potatoes to the vinaigrette, and mix gently but thoroughly.
- Add scallions and cilantro and toss. Salt and pepper to taste.