This refreshing, mayo-free Dijon Vinaigrette Potato Salad offers a vibrant twist on a classic. Featuring tender Yukon Gold potatoes tossed with finely chopped red onion and dill pickle relish, it's dressed in a tangy vinaigrette of grainy mustard, vinegar, and olive oil. Perfect as a light side dish, it's quick to prepare and a delicious alternative to creamy versions, highlighting fresh flavors and a delightful texture.
For optimal texture, ensure Yukon Gold potatoes are cooked just until fork-tender, avoiding overcooking which leads to a mushy salad. Drain thoroughly and allow to cool slightly before slicing. Tossing the warm potatoes with about half of the vinaigrette will allow them to absorb the flavors more effectively. Finely dice the red onion; for a milder flavor, rinse it under cold water after chopping or soak it for 5-10 minutes. When preparing the vinaigrette, whisk vigorously to emulsify the olive oil and vinegar, ensuring a smooth, cohesive dressing. Adjust the sugar, salt, and pepper to taste, as personal preference for acidity and sweetness varies. Allow the finished potato salad to rest for at least 30 minutes, or ideally several hours in the refrigerator, for the flavors to fully meld before serving.