Mustard Potato Salad
Source of Recipe
From chef Todd English
List of Ingredients
3 1/2 pounds red bliss potatoes, diced 1"
1 tablespoon salt
2 cups mayonnaise
1/2 cup Dijon mustard
2 tablespoons whole grain mustard
2 tablespoons French's mustard
1/2 cup diced, roasted red pepper
1/4 cup red wine vinegar
1 cup diced red onion
1/4 cup chopped parsley
2 tablespoon extra virgin olive oil Recipe
a five-quart pot, cover potatoes with water. Add the salt. Cover pot with lid, and bring to a boil over high heat.
When potatoes come to a boil, cook for 5 minutes until potatoes are fork tender. Be careful not to overcook.
Drain into a colander. Let potatoes cool to room temperature. Combine all of the remaining ingredients in a large bowl with a wire whisk.
Add the cooled potatoes to the dressing. Fold with a rubber spatula to combine thoroughly.
Cover with plastic wrap. Refrigerate overnight.
Makes 8-12 servings.
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