Hazelnut Dijon Potato Salad

This Hazelnut Dijon Potato Salad offers a sophisticated twist on a classic picnic staple. Waxy red potatoes hold their shape perfectly while absorbing a creamy dressing made from rich mayonnaise and sharp Dijon mustard. The addition of dried dillweed brings an earthy freshness, while toasted hazelnuts provide a delightful crunch that contrasts beautifully with the tender potatoes. It&# 226;ÂÂs a vibrant, satisfying side dish that pairs wonderfully with grilled meats or sandwiches. Perfect for summer barbecues, family gatherings, or as a hearty lunch accompaniment, this salad balances creaminess, tang, and texture in every bite.

Cooking Method: Roasting

Cuisine: Global

Courses: Salads

Difficulty: Intermediate

Servings: 1

Calories: 594.5

Dietary: Gluten-free, Vegan, Vegetarian

Description

This Hazelnut Dijon Potato Salad offers a sophisticated twist on a classic picnic staple. Waxy red potatoes hold their shape perfectly while absorbing a creamy dressing made from rich mayonnaise and sharp Dijon mustard. The addition of dried dillweed brings an earthy freshness, while toasted hazelnuts provide a delightful crunch that contrasts beautifully with the tender potatoes. It&# 226;ÂÂs a vibrant, satisfying side dish that pairs wonderfully with grilled meats or sandwiches. Perfect for summer barbecues, family gatherings, or as a hearty lunch accompaniment, this salad balances creaminess, tang, and texture in every bite.

Ingredients

1 cup Mayonnaise
2 tablespoon Dijon style mustard
2 teaspoon Dried dillweed
1 teaspoon Salt
1/4 teaspoon Pepper
2 pound Cooked small red potatoes

Directions

1
Bring a large pot of salted water to a boil. Add the small red potatoes and cook for 15-20 minutes until tender when pierced with a fork.
2
Drain the potatoes and rinse briefly with cool water to stop the cooking process. Let them cool completely.
3
Once cooled, slice the potatoes in half or into quarters, depending on their size.
4
In a small bowl, whisk together the mayonnaise, Dijon mustard, dried dillweed, salt, and pepper until smooth and well combined.
5
Place the sliced potatoes in a large mixing bowl. Pour the dressing over the potatoes.
6
Gently toss the potatoes with the dressing using a spatula until every piece is evenly coated.
7
If desired, chop toasted hazelnuts and sprinkle them over the top for added crunch and flavor.
8
Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld before serving.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 594.5kcal

% Daily Value *
Total Fat 45.7g71%
Saturated Fat 6.7g34%
Cholesterol 8.4mg3%
Sodium 5192.2mg217%
Total Carbohydrate 40.6g14%
Dietary Fiber 5.4g22%
Sugars 2.1g
Protein 6.0g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: potato salad, red potatoes, dijon mustard, hazelnuts, dill, mayonnaise, side dish, picnic food, summer salad, grilling side, creamy salad, crunchy topping, vegetarian, easy recipe, potato recipe, mustard dressing, herb salad, meal prep, bbq side, comfort food

Read it online: https://www.chefs-mate.com/recipe/hazelnut-dijon-potato-salad/