A bowl of Tangy Potato Pasta Salad, made with jovial Brown Rice Elbows and sprinkled with freshly chopped scallions

Giulia in jovial's Connecticut test kitchen, chopping a small Yukon gold potato in half

Giulia straining a steaming pot of boiled potatoes into a colander

Giulia pouring a tangy vinaigrette into a serving bowl of cooked yellow potatoes
This potato pasta salad recipe is just as the title describes, wonderfully tangy with its Extra Virgin Olive Oil and vinegar-based dressing. We prefer to use ...Yukon gold potatoes along with Brown Rice Elbows and whole grain mustard in this dish, but feel free to swap out ingredients as you wish. To finish, sprinkle each plate with a few chopped scallions to balance out the sweet and sour honey vinaigrette with garden-fresh flavor. Serve as a perfect side dish for cookouts and warm-weather gatherings.

Tangy Potato and Pasta Salad

Ingredients

Instructions

  1. Bring two large pots of water to boil, salt both with a heaping tablespoon of coarse salt.
  2. While waiting for the water to boil, thoroughly clean the potatoes and then cut them into bite-sized pieces (about 1-inch cubes).
  3. When both pots have reached a boil, toss the potatoes in one and boil for about 12 minutes or until fork tender. Toss the pasta into the other pot of boiling water and cook according to the instructions on the box.
  4. While both potatoes and pasta are cooking, combine the olive oil, honey, mustard, vinegar, and salt in a bowl. Use a whisk to beat the sauce until it emulsifies, becoming cloudy and thick.
  5. When the pasta and potatoes are ready, strain both (if one is ready before the other just strain and leave to the side while the other finishes cooking). Combine the potatoes and pasta in a large serving bowl, then coat with the sauce and scallions, tossing until fully combined. Either serve warm or chill for at least 30 minutes, but not longer than an hour to serve as a cold salad. Enjoy!