Tangy Mustard Potato Salad
I love mustard! So, a mustard potato salad with red onions is one of my all time favorite side dishes. This potato salad is meant to be served warm but, you can also serve it 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 baked 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 (optional)
- 1/4 cup mayonnaise
- 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 the 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 mayonnaise, Dijon, cider vinegar, granulated garlic, and honey. Slowly whisk in olive oil to emulsify the dressing. Season with salt and black pepper. Taste dressing and adjust seasonings to suit your tastes.
- Drain potatoes and add to bowl with dressing. Gently toss to coat. Add red onion, then parsley, and gently mix through. Scoop into a serving dish and serve either warm or cover with plastic wrap, and place into the refrigerator for at least 2 hours to serve cold.
- Store leftovers in the refrigerator for up to 3 days after initial preparation.
- Need a vegan option? Simply swap out the mayonnaise and Dijon for vegan friendly alternatives.
Photo by: Whiteaster/Depositphotos
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