RCI-VG.002.0190.001
Tangy Mustard Potato Salad
Tangy mustard-potato salad with two kinds of mustard. We had this last weekend with chili dogs, it's quite good, I added some things to it though, like onion, egg, pickles and celery.
Prep20 min
Cook0 min
Total20 min
Servings4
Difficultyintermediate
Ingredients
- 3 pounds
- ¼ cup
- ¼ cup
- ½ cup
- tbs balsamic or sherry vinegar (I used the balsamic)1 unit
- tbs chopped basil3 unit
- ⅛ tsp
- ⅛ tsp
Method
1
Cut red new potatoes into 1-inch chunks, leaving the skin intact for texture and nutrition.
2
Place potatoes in a large pot and cover with cold salted water by 2 inches. Bring to a boil over high heat.
8 minutes
3
Reduce heat to medium and simmer until potatoes are fork-tender but still hold their shape, about 12–15 minutes. Drain and transfer to a large bowl.
13 minutes
4
Whisk together Dijon mustard, grainy mustard, olive oil, and balsamic vinegar in a small bowl until emulsified.
2 minutes
5
Pour the warm mustard dressing over the hot potatoes and toss gently to coat evenly. Allow to cool to room temperature, stirring occasionally to distribute flavors.
10 minutes
6
Fold in the chopped basil, salt, and pepper, adjusting seasoning to taste. Serve at room temperature or chilled.