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.