Mustard Potato Salad Recipes
The potatoes in mustard potato salad are typically boiled until tender and then cut into small pieces. They are combined with a mustard-based dressing made from ingredients such as mayonnaise, Dijon mustard, vinegar, and sugar. The salad is typically seasoned with salt and pepper, and may also include other ingredients, such as chopped celery, red onion, dill pickles, and fresh herbs, for added flavor and texture.
INGREDIENTS
- 1 ½ lb small potatoes such as new potatoes, red potatoes
- Water
- teaspoon salt
- ¼ cup chopped red onions
- ¼ cup fresh chopped parsley
- ¼ cup chopped dill
Dijon Vinaigrette
- ⅓ cup extra virgin olive oil
- 2 tablespoon white wine vinegar
- 2 teaspoon Dijon mustard
- ½ teaspoon paprika
- ½ teaspoon black pepper
- ¼ teaspoon ground coriander
DIRECTIONS
- Wash and scrub the potatoes and dry them well. Slice potatoes thinly using a mandoline slicer.
- Place potatoes in a pot and add water to cover by 1 inch. Bring to a boil. Add salt. Turn the heat down and allow the potatoes to simmer for about 6 minutes or so until they're tender (you should be able to poke the potatoes with a fork).
- Add vinaigrette ingredients to a small bowl and whisk until well-combined.
- When the potatoes are ready, remove from heat and drain well. Place them in a large mixing bowl and immediately dress them with the Dijon mustard dressing. Gently toss to coat.
- Add onions, fresh herbs, and capers. Toss gently to combine.
- Transfer the potatoes to a serving platter. For best results, allow the potato salad some time to marinade before serving. You can refrigerate it for 1 hour or so but be sure to bring it to room temperature before serving.
You can adjust the amount of mustard in the recipe to your liking. If you prefer a more mild flavor, you can use less mustard, or you can use a different type of mustard, such as yellow mustard or stone-ground mustard. You can also add other ingredients, such as chopped bacon or boiled eggs, to the salad for added flavor and texture.
