Mustard Potato Salad

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Mustard Potato Salad

Yield: 8 servings 

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time:  30 minutes + 1 hour to chill in refrigerator

*Check packaging for GF designation 

 

Ingredients:

2 lb gold potatoes, diced

1 tsp salt + ½ tsp to season after cooking

2 TBSP Extra Virgin Olive Oil

¼ cup red wine vinegar

2 TBSP chopped parsley

2 TBSP Dijon mustard

2 TBSP stone ground mustard or whole grain mustard

½ tsp garlic powder

½ tsp smoked paprika

½ tsp ground black pepper

1 shallot, minced

4 ribs of celery, chopped


Directions:

  1. In a small stock pot, place the potatoes and 1 tsp of salt, then cover with water. Cover the pot and bring to a boil. Once it is boiling, remove the cover, turn down the heat to medium and cook for 15 minutes or until the potatoes are tender when a fork is inserted. 

  2. Strain the cooking liquid, and set aside to cool in a bowl, which will take about 20 minutes. If you need it done faster, you can set the bowl in the refrigerator for about 10 minutes.

  3.  Meanwhile, combine the remaining ingredients and whisk together. Once the potatoes are cool, stir everything together and then chill until time to serve. Check the seasonings and add salt or pepper to your taste. 


Notes:

  • Can be stored in the refrigerator for a few days.

  • I like to set the potato salad out 15 minutes before serving.

  • This recipe can be doubled and is wonderful to take to a potluck or picnic.


Bon Appetit!