How to Prepare Perfect Potato Salad with Mustard & Herbs

Potato Salad with Mustard & Herbs. In a bowl, combine celery, onion, pimento, relish, mayonnaise and mustard. When you are ready to serve, combine cooled potatoes with other. Place potatoes in a large pot and cover with cold water.

See how to make an intensely flavorful potato salad with spicy mustard greens. This flavorful mustard potato salad is easy to make at home—you don't have to rely on a tasteless and mushy version from the deli! Not only does this potato salad recipe has a healthy ingredients list, but these ingredients all come together beautifully to create a creamy blend of amazing flavors. You can have Potato Salad with Mustard & Herbs using 8 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Potato Salad with Mustard & Herbs

1. Prepare 3 lbs of Cambray potatoes.
2. It's 1/4 cup of red wine vinegar.
3. It's 3-4 tbsp of Dijon mustard (I recommend the one with whole grains).
4. It's 1/2 cup of olive oil.
5. It's 5 of scallions.
6. It's 1/2 cup of parsley leaves.
7. It's 1/2 cup of fresh dill.
8. Prepare to taste of salt and pepper.

This is why this traditional southern potato salad with mustard, eggs and pickles is a salad that you'll want to make again and again. The potatoes will absorb a lot of moisture, and you want a creamy salad. Another key to flavor and texture is the very fine chopping of the onion, celery and In a separate bowl, mix the mayonnaise, mustard, dill pickle juice, cream, salt, pepper and sugar. Southern Potato Salad - Potato salad is a classic recipe perfect for every possible summer celebration!

Potato Salad with Mustard & Herbs step by step

1. Place the potatoes in a large pot and cover with water. Bring to a boil and then cook uncovered until done (20-25 minutes). They're done when a knife slides easily in and out of a potato. Meanwhile:.
2. Chop scallions, parsley and dill (doesn't need to be too fine a chop). Combine..
3. In a large bowl, whisk together mustard and vinegar. Then, very slowly (as if you were making mayonnaise), add the oil while whisking briskly (say that five times fast!). This creates a creamy emulsified dressing that makes all the difference in the world!.
4. Once the potatoes are done, drain them and rinse them with cold water to cool them down. Once at room temperature, cut them in halves. Combine with the dressing, mixing gently to coat them. Season with salt and pepper..
5. Add the chopped herbs and scallions, combine. Transfer to a serving bowl and bask in its beauty!.
6. Serve and enjoy! (a nice cold beer is an excellent pairing).

Karol, my mother has told me that one of her grandmothers made potato salad with sweet pickles and juice, too but without mustard. This potato salad recipe is best chilled but can stay at room temperature for up to two hours. You can also use sweet-hot mustard in place of the Dijon and honey for a zesty flavor. In my take on potato salad, mini spuds are roasted at high heat, then tossed in a pleasantly bracing mustard and walnut oil vinaigrette. Filled with plenty of toasted walnuts, fresh basil, and sliced scallions, this potato salad is best eaten at room temperature.