Photo by Lablascovegmenu
This Mustard Potato Salad Recipe offers a tasty twist on the traditional side dish. Green onions, radishes and celery add crunch and color to the potatoes, all mixed in mustard vinaigrette. Prepare a batch of this simple to make salad for parties, outdoor gatherings or picnics.
Ingredients
3 lbs. Yukon Gold or New Red potatoes
1/2 Tbsp salt
1 cup vinaigrette
2 Tbsp mustard (stone ground or grainy)
2 green onions, chopped including tops
1 celery stalk, chopped
2 radishes, chopped
salt and pepper to taste
Instructions
Dice cleaned potatoes into bite-sized pieces and add to a large cooking pot.
Add enough cold water to cover potatoes and 1/2 Tbsp salt.
Bring to a boil over medium high heat, then reduce to low and simmer until tender but firm.
Drain and dry the potato pieces and place in a large bowl.
In a small mixing bowl, whisk together the vinaigrette and mustard until smooth.
Pour half onto the warm potatoes and toss to coat.
Allow the potatoes to sit undisturbed at room temperature for 30 minutes.
Chop the onions, celery, and radishes.
Just before serving, add the chopped vegetables and remaining vinaigrette dressing.
Toss lightly to coat.
Season with salt and pepper as desired.
Mustard Potato Salad
Ingredients
Ingredients
- 3 lbs. Yukon Gold or New Red potatoes
- 1/2 Tbsp salt
- 1 cup vinaigrette
- 2 Tbsp mustard stone ground or grainy
- 2 green onions chopped including tops
- 1 celery stalk chopped
- 2 radishes chopped
- salt and pepper to taste
Instructions
Instructions
- Dice cleaned potatoes into bite-sized pieces and add to a large cooking pot.
- Add enough cold water to cover potatoes and 1/2 Tbsp salt.
- Bring to a boil over medium high heat, then reduce to low and simmer until tender but firm.
- Drain and dry the potato pieces and place in a large bowl.
- In a small mixing bowl, whisk together the vinaigrette and mustard until smooth.
- Pour half onto the warm potatoes and toss to coat.
- Allow the potatoes to sit undisturbed at room temperature for 30 minutes.
- Chop the onions, celery, and radishes.
- Just before serving, add the chopped vegetables and remaining vinaigrette dressing.
- Toss lightly to coat.
- Season with salt and pepper as desired.
