Poppy-Seed Potato Salad Recipe

Zesty Dijon mustard and crunchy poppy seeds elevate this poppy-seed potato salad to a sophisticated favorite you’ll always want at the heart of your summer picnic table. It’s delicious with grilled bratwurst, a smoky rack of ribs, a cold glass of crisp white wine, a side of fresh slaw; in fact most things.

Jump to Recipe

Poppy-Seed Potato Salad Recipe Ingredients

• 3 pounds red potatoes, scrubbed and sliced into 1/4-inch rounds
• 1/4 cup chicken broth
• 1/4 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
• 1/3 cup white wine vinegar
• 3 tablespoons Dijon mustard
• 1 tablespoon poppy seeds
• A pinch of granulated sugar
• 1/2 cup extra-virgin olive oil
• Salt and freshly ground black pepper, to taste
• 1/4 cup fresh chives, chopped (for garnish)

How To Make Poppy-Seed Potato Salad Recipe

1. Simmer the red potatoes: Place the sliced red potatoes into a large pot of heavily salted water. Bring to a boil, then lower the heat to a simmer. Cook the potatoes for about 8 minutes. You want them to be tender when pierced with a fork but still firm enough to hold their round shape.
2. The flavor infusion: Drain the potatoes thoroughly and place them in a large mixing bowl while they are still steaming hot. Immediately toss them with the 1/4 cup of chicken broth and 1/4 cup of white wine. Let the potatoes sit for 5 minutes. This is the crucial “secret” step; the warm starch absorbs the liquid, infusing the center of every potato slice with savory and acidic notes.
3. Whisk the poppy-seed vinaigrette: In a separate medium bowl, whisk together the white wine vinegar, Dijon mustard, poppy seeds, and a pinch of sugar. While whisking constantly, slowly drizzle in the olive oil until the dressing is emulsified and thick. Season generously with salt and pepper.
4. Combine and coat: Pour the poppy-seed vinaigrette over the infused potatoes. Use a large spatula to toss gently, being careful not to break the potato rounds. Ensure every slice is glistening with the dressing.
5. The essential chill: Cover the bowl and refrigerate for at least 2 hours. This resting period allows the potatoes to fully set and the flavors of the mustard and poppy seeds to meld together into a bright, cohesive salad.
6. Garnish and serve: Just before serving, give the salad one final gentle toss. Top with a generous handful of fresh chopped chives for a pop of color and a mild onion bite. Serve chilled.

Recipe Tips

• Potato Prep: Scrub the red potatoes well but leave the skins on. The red skins provide a beautiful color contrast and contain most of the potato’s nutrients and fiber.
• Warm Tossing: Always toss the potatoes with the broth and wine while they are hot. Once they cool, the cells “close up,” and they won’t absorb the flavors nearly as well.
• Mustard Choice: Use a high-quality Dijon mustard for the best results. It provides a refined, spicy kick that regular yellow mustard cannot replicate.
• Dry White Wine: Use a wine you would actually enjoy drinking. A crisp, unoaked white wine adds a sophisticated acidity that makes this salad feel like a gourmet side dish.

What To Serve With Poppy-Seed Potato Salad Recipe?

This Poppy-Seed Potato Salad Recipe is a bright, tangy side that needs a smoky or savory pairing! Grilled Lemon Herb Chicken is the quintessential choice for a classic outdoor lunch. For a more indulgent meal, a side of Pan-Seared Salmon adds a lovely rich texture that pairs perfectly with the zesty vinaigrette! A few Corn on the Cob ears or a glass of Chilled Iced Tea pairs wonderfully with the chive and poppy seed notes.

How To Store Poppy-Seed Potato Salad Recipe

• Refrigerate: Store the potato salad in an airtight container for up to 3 to 4 days.
• Texture Check: If the salad looks a little dry after being in the fridge, simply whisk together a teaspoon of olive oil and a splash of vinegar and toss it through to refresh the sheen.
• Avoid Freezing: Do not freeze potato salad. The potatoes will become mealy and the vinaigrette will separate upon thawing.

Poppy-Seed Potato Salad Recipe Nutrition Facts

• Calories: 260 kcal (per serving)
• Total Fat: 14 g
• Saturated Fat: 2 g
• Cholesterol: 2 mg
• Sodium: 340 mg
• Total Carbohydrates: 28 g
• Protein: 4 g
• Fiber: 3 g

Nutrition information is estimated and may vary based on exact ingredients used.

FAQs