The Weeknight Kitchen · Side · 6 servings

Creamer
Potato Salad

Name: Creamer Potato Salad
Total time: 30 min
Yield: 6 servings
Ingredients: 680 g Little Potato Co. Creamer potatoes; Cold water to cover + 1 tbsp kosher salt for the pot; 45 ml extra-virgin olive oil; 22 ml white wine vinegar; 15 g whole-grain Dijon mustard; 8 g smooth Dijon mustard; 1 shallot; 4 g Diamond Crystal kosher salt; Black pepper, several grinds; 15 g fresh dill; Optional: 2 stalks celery, thinly sliced — adds crunch; Optional: 2 tbsp capers, drained — adds brine and texture

Little Potato Co. creamers halved and tossed in a whole-grain mustard vinaigrette while still warm. No peeling, no mayo — works at room temperature and travels well. Lunch side, picnic, or barbecue.

30 min total 15–18 min boil 15 min rest + dress

Spoon cost

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VeganGluten-Free

Servingsas a side

Units

Ingredients

Dress the potatoes while they're still warm — warm potatoes absorb dressing instead of sitting on top of it. That's the whole technique. Don't wait until they're cold.

Easier, if you like

Skip making the vinaigrette: use Maille Whole Grain Dijon Mustard straight from the jar (3–4 tbsp) thinned with a splash of vinegar and olive oil — it's already got texture and sharpness. One jar, one step.
Herbs: a package of fresh dill from the produce section is ideal. In a pinch, McCormick Dill Weed (dried) works — use 1½ tsp instead of 2 tbsp fresh.

Method

Cook's notes

Why Little Potato Co.? The waxy creamer varieties (Blushing Belle, Dynamic Duo, Terrific Trio) hold their shape after boiling and halving — they don't turn mealy. Their thin skins skip the peeling step entirely.

Warm or cold? Warm is best right after dressing. Cold (from the fridge) the next day is also excellent — the flavors settle in overnight. If serving cold, taste again before serving and add a splash of vinegar; cold mutes salt and acid.

The shallot. Mince it finely so it softens into the dressing rather than dominating. If you only have red onion, soak the minced onion in a little cold water for 5 minutes to take the edge off.

Picnic safe? Yes — no mayo, no eggs, no dairy. This dressing doesn't need refrigeration for 2–3 hours. Keep it out of direct sun and it's a reliable outdoor side.

Vegan and gluten-free as written

Mayo-based version: swap the vinaigrette for 3 tbsp mayo + 1 tbsp whole-grain mustard + 1 tbsp vinegar. Dress when just barely warm (not hot, or the mayo breaks). Refrigerate before serving; don't leave out more than 1–2 hours.

Other potatoes: Yukon Gold or red potatoes work well — halve or quarter to similar size. Russets are too mealy. Avoid fingerlings unless you want a fancier presentation.