Warm Potato-Tomato Salad with Dijon Vinaigrette

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  • Level: Easy
  • Total: 35 min
  • Prep: 10 min
  • Cook: 25 min
  • Yield: 6 servings
  • Nutrition Info
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1/2 cup finely minced red onion

3 tablespoons Dijon mustard

3 tablespoons red wine vinegar, divided

1/2 teaspoon sea salt

Freshly ground black pepper

1/2 cup extra-virgin olive oil

1 teaspoon finely minced fresh tarragon leaves

2 pounds Yukon gold potatoes, skin on, cut into 1-inch chunks

2 cups diced tomato, skin on, including seeds and juice


  1. For the vinaigrette:
  2. In a bowl, whisk together the onion, mustard, 2 tablespoons of the red wine vinegar, salt and pepper. Gradually whisk in the olive oil and then add the tarragon.
  3. Put the potatoes in a large pot of cold, well-salted water to cover. Bring to a boil, adjust the heat to maintain a gentle simmer, and cook until tender when pierced, about 15 minutes. Drain well and transfer to a large bowl or sheet pan to cool slightly. Sprinkle with 1 tablespoon red wine vinegar.
  4. Add some of the vinaigrette to the potatoes and toss; you may not need it all. Add the tomato and toss again. Taste and adjust the seasoning. The salad may need more salt.

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