Herb And Mustard Potato Salad
This flavorful potato salad features a blend of fresh herbs and zesty mustard, making it a delightful addition to summer picnics. A mayo-free recipe that offers a light and refreshing taste.
Ingredients
- 3 pounds baby red potatoes
- 1/4 cup freshly chopped parsley
- 1/2 teaspoon salt
- 3 tablespoons fresh chives chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons whole grain mustard
- 2 tablespoons white vinegar
Instructions
- Rinse the baby red potatoes thoroughly and place them in a large pot. Fill with water and add 2 tablespoons of sea salt. Bring the water to a boil.
Cooking the Potatoes:
- Once boiling, cover the pot and reduce the heat to a gentle simmer. Cook the potatoes for approximately 10 minutes or until they are tender. Drain and cool them under cold running water.
- When manageable, set aside 3 potatoes. Quarter the rest and place them in a large mixing bowl. Mash the reserved potatoes lightly with a fork and add them to the bowl.
Preparing the Dressing:
- In a separate bowl, combine olive oil, white vinegar, whole grain mustard, chopped chives, parsley, salt, black pepper, and garlic powder. Whisk until smooth.
- Pour the dressing over the potatoes and gently toss to ensure all the ingredients are coated evenly. Serve either chilled or at room temperature for your gatherings.