A delightfully simple to prepare mainstay, no matter the time of year.
The smaller the potatoes, the quicker the prep time, as you’ll only need to cut them in half or quarter them. Keeping each piece of potato small is key, that way they boil more quickly and are more manageable once you get them onto a fork!
I suggest starting with this recipe, and going with the optional basil the first time around – but feel free to experiment, especially with the mint for an uncommon twist.
Ingredients for Mustard Potato Salad
- 1 1/2-2 lbs boiling potatoes such as red new potatoes, cut into bite-size pieces
- 1/2 cup extra-virgin olive oil
- 1/4 cup Dijon mustard
- 1/4 cup whole-grain mustard
- 1-2 Tbs balsamic or red wine vinegar
- Salt and freshly ground pepper to taste
- 1/4 cup chopped fresh parsley
- 2 Tbs chopped fresh basil or mint (optional)
Steps to Preparing Mustard Potato Salad
Boil the potatoes in salted water just until tender, about 15 minutes. Drain and transfer to a large bowl.
Whisk together the oil, mustards, vinegar, salt, and pepper and pour over the potatoes.
Add the chopped herbs and toss gently. Serve chilled, warm, or at room temperature.