Whole Grain Mustard Potato Salad

Last week I was looking at a chicken recipe (I’ll post that at some point next week) and trying to figure out what to cook with it. My friend Alex suggested potato salad with coarse ground mustard, which sounded good. I had a dijon potato salad recipe bookmarked, which just required a change in mustard types to be perfect!

Ingredients:

  • 1 and 1/2 pounds small red potatoes
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon coarse ground mustard
  • 1 tablespoon white wine vinegar
  • 6 green onions, chopped
  • coarse salt
  • freshly ground black pepper

Barely ground at all mustard? Sure, perfect!

Cut the potatoes into 1/4″ wide chunks. If you don’t cut super fast, put the sliced pieces in a bowl of water to keep them from browning. When halfway through cutting the potatoes, put water on to boil in the bottom of a steamer.

This is actually 3 pounds, I made a double batch.

Steam the potatoes for 15 minutes, until soft. Even with the double batch, mine were cooked in 15 minutes. While the potatoes cook, whisk together the oil, mustard, and vinegar, then stir in the green onions.

Place the steamed potatoes in a large bowl, and drizzle the oil mixture over them. Add salt and pepper, to taste, stirring everything together. Serve warm or cold.

Simple, and delicious! The 8 of us ate nearly all of the 3 pounds of potatoes as a side, so do consider doubling the recipe yourself, if you’ve got a lot of people to serve.

Whole Grain Mustard Potato Salad

Adapted from Bake at 350.

  • 1 and 1/2 pounds small red potatoes
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon coarse ground mustard
  • 1 tablespoon white wine vinegar
  • 6 green onions, chopped
  • coarse salt
  • freshly ground black pepper

Cut the potatoes into 1/4″ wide chunks. If you don’t cut super fast, put the sliced pieces in a bowl of water to keep them from browning. When halfway through cutting the potatoes, put water on to boil in the bottom of a steamer.Steam the potatoes for 15 minutes, until soft. Even with the double batch, mine were cooked in 15 minutes. While the potatoes cook, whisk together the oil, mustard, and vinegar, then stir in the green onions.

Place the steamed potatoes in a large bowl, and drizzle the oil mixture over them. Add salt and pepper, to taste, stirring everything together. Serve warm or cold.

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About sparecake

My name's Corinne, and I like cake, cookies, and chocolate! Also, non-c-things such as ponies, Star Trek, and biking. I write a food blog and a blog about life, wide open spaces, and museum work. Nice to meet you!
This entry was posted in Cookout, Dinner and tagged . Bookmark the permalink.

3 Responses to Whole Grain Mustard Potato Salad

  1. Mary Kate says:

    That was really good potato salad.

  2. Pingback: Apricot Glazed Chicken | sparecake

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