Ingredients for Potato Salad With Grainy Mustard
- 2 1/2 lbs. Yukon Gold Potatoes
- 1/2 cup finely chopped Red Onion
- 1/4 cup chopped Fresh Parsley
- 1/4 cup chopped Fresh Chives
- 2 tablespoons chopped Fresh Tarragon
- 2 tablespoons drained Capers
- 1/4 cup Grainy Mustard
- 1 teaspoon Kosher Salt and 1/2 teaspoon freshly ground Black Pepper
- 1/4 cup Olive Oil
- 2 tablespoons White Wine Vinegar
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How to Make Potato Salad With Grainy Mustard
- Place the quartered potatoes in a large pot and cover with cold water. Add a generous pinch of salt.
- Bring to a boil over high heat, then reduce heat to medium and simmer for 20-25 minutes, or until the potatoes are easily pierced with a fork.
- Drain the potatoes and rinse them under cold water to stop the cooking process. Set aside to cool slightly.
- Once cool enough to handle, peel and dice the potatoes into small, even-sized cubes.
- In a large bowl, combine the diced potatoes, chopped red onion, fresh herbs, capers, grainy mustard, salt, and pepper.
- In a small bowl, whisk together the olive oil and vinegar.
- Pour the dressing over the potato mixture and toss gently to combine.
- Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld. Serve chilled.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
13g
Fat
10g
Carbs
13g
