Foodie Friday: Maple Dijon Potato Salad

Happy Friday! I hope your week ends on a happy note and that you have some fun plans coming up this weekend. Today’s Maple Dijon Potato Salad is gluten free and vegan. You can serve it as a side or an entree and it would be perfect for taking to an Easter lunch/brunch or for an upcoming BBQ dish. You’ll enjoy a vinegar tang from the Dijon paired with a slight sweetness from a touch of maple syrup. Enjoy, friends and try not to eat the whole bowl!

Maple Dijon Potato Salad (V+GF)

Ingredients (Serves 4):

  • 1.5 lbs Potatoes (I used Organic Fingerling but red bliss would work nicely too)
  • 1 Bunch Spring Onions
  • 1/2 Pint Cherry Tomatoes
  • 1-2 Cups fresh Arugula
  • 1 Cup washed and drained chickpeas
  • 1 Tablespoon Maple Syrup
  • 1/2 Teaspoon Garlic Powder
  • 1/3 Cup Dijon Mustard
  • Salt & Pepper to taste

Directions:

  • Wash Potatoes and boil until soft (about 20 minutes). I cut the potatoes in to smaller pieces prior to boiling them as well.
  • Drain potatoes and allow them to cool 5-10 minutes.
  • While potatoes are cooling, chop green onion, cherry tomatoes, and arugula in to smaller pieces. Rinse and drain chickpeas. Add to potatoes in a large bowl.
  • Combine Mustard, maple syrup, garlic powder, salt, and pepper and add to vegetables and potatoes. Stir to coat.
  • Allow to refrigerate 15-30 minutes for best flavor but it will still be delicious if you dig right in! 

I hope that you have a wonderful weekend, friends! Until Monday, happy potato boiling!

Favorite kind of potato? What are your weekend plans?

Tell me in the comments below!

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13 thoughts on “Foodie Friday: Maple Dijon Potato Salad

  1. This looks so good! I don’t like traditional potato salad, but LOVE mustardy ones. I’ve never thought to add maple, but that sounds so delicious. We don’t have a lot of plans this weekend, but I may brave a native plants sale today in honor of my April gardening goal…I generally leave these things overwhelmed and empty handed, but I’m going to try to pick up a couple of indoor plants at least since I don’t have the garden beds ready yet. Happy Friday!

  2. Ooh wow, it looks like it has a nice mix of those soft potatoes, tangy Dijon, and yummy greens. I love how you combined all of them; it’s really colorful and pretty. Potato salad is one of my favorite side dishes especially in the summer time.

  3. Oh I really love this. The addition of chickpeas is really unique, and I love the fact it is not a “potato only” salad yet not a leaf salad with “some potatoes” either. If that makes sense, haha. And the bite of arugula goes so well with dijon. Nicely done!

    • It does make sense! I hate when it’s all potatoes or all greens haha you’ve got to find the balance. ESPECIALLY if you’re eating it as your main entree! I have been loving Arugula lately…even the smell of it is amazing to me!

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