Potato Salad with Mustard Dressing
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Side Dish
Serves: 4-6
Ingredients
  • 1 lb fingerling potatoes
  • ¼ cup olive oil
  • 2 tablespoons white wine vinegar
  • 1 tablespoon stoneground mustard
  • ½ teaspoon honey
  • ¼ cup fresh parsley
  • ¼ cup red onion
Instructions
  1. In a large pot, cover potatoes with water and bring to a boil. Once boiling, boil for 10 minutes or so until potatoes can be easily stuck with a fork. Drain and rinse potatoes.
  2. Using a whisk or a blender, mix together olive oil, vinegar, mustard and honey.
  3. Dice potatoes in half or quarters, depending on size, so that they are bitesize.
  4. Finely chop parsley and thinly slice red onion.
  5. Toss together the diced potatoes, mustard dressing, parsley and red onion until well combined. Allow the potato salad to sit for 10 minutes before serving so the potatoes can absorb some of the dressing.
  6. Serve at room temperature.
Notes
Recipe adapted from Mark Bittman's Best (and Simplest) Potato Salad. Recipe can be prepped and refrigerated up to 6 hours before serving. Allow it to come to room temperature before enjoying.
Recipe by Uproot Kitchen at https://uprootkitchen.com/2016/06/20/potato-salad-mustard-dressing/