Tangy Mustard Potato Salad
I love mustard, so a warm mustard potato salad with red onions is right up my alley. Of course, you can also serve this cold depending on need and preference. This is a great dish to enjoy year round and works well with anything from barbecued chicken and ribs, to roast beef or fish.
- 2 pounds new potatoes, sliced into halves or thirds
- 1/3 red onion, cut into strips
- 1/4 cup flat leaf parsley, roughly chopped
- 3 tablespoons cider vinegar
- 2 tablespoon olive oil
- 2 tablespoon grainy mustard
- 2 tablespoon Dijon mustard
- 1 tablespoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon granulated garlic
- 1/4 teaspoon black pepper
- Boil potatoes in 2 quarts of water with 1 tablespoon of salt for 18-20 minutes. Potatoes should be soft and easily pierced with a knife, but not mushy.
- In a large bowl, combine grainy mustard with Dijon, cider vinegar, granulated garlic, and honey. Slowly whisk in olive oil to emulsify the dressing. Season with salt and black pepper.
- Drain potatoes and add to bowl with dressing. Toss to coat. Taste for salt content and adjust accordingly. Add red onion and parsley and gently mix through. Scoop into a serving dish and serve either warm or cover and place into refrigerator for at least 2 hours to serve cold.