Tangy Mustard Potato Salad

French Tangy Mustard Potato Salad Recipe with New Potatoes and Dijon & Grainy Mustard

Region / culture: France | Preparation time: 10 minutes | Cooking time: 15 minutes | Servings: 6

Introduction

Tangy Mustard Potato Salad is a delicious and flavorful side dish that is perfect for any occasion. The combination of tangy mustard, olive oil, and fresh basil creates a unique and tasty dressing that pairs perfectly with the tender red new potatoes.

History

Potato salad is a classic dish that has been enjoyed for generations. The addition of tangy mustard to the traditional potato salad recipe adds a new twist and depth of flavor to the dish.

Ingredients

3 lb (1.36 kg) red new potatoes
0.25 cup dijon mustard
0.25 cup grainy mustard
0.5 cup olive oil
1 tbsp balsamic or sherry vinegar (I used the balsamic)
3 tbsp chopped basil
0.13 tsp salt
0.13 tsp pepper

How to prepare

Bring a pot of water to a boil and add salt.
Cut the potatoes into bite-sized pieces and cook them in the boiling water until they are tender but still firm, which should take about 15 minutes.
Drain the potatoes.
In a separate bowl, mix together the mustards, oil, vinegar, and basil. Toss this mixture with the cooked potatoes.
Season the potatoes with salt and pepper.
Serve the dish warm or at room temperature.

Variations

You can add cooked bacon or ham to the salad for added flavor.
For a creamy version, you can mix in some mayonnaise or Greek yogurt to the mustard dressing.

Cooking Tips & Tricks

Be sure to cook the potatoes until they are tender but still firm to ensure they hold their shape in the salad.

- Mixing the mustard dressing separately before tossing it with the potatoes ensures that the flavors are evenly distributed.

- For added flavor, you can also add chopped red onion, celery, or hard-boiled eggs to the salad.

Serving Suggestions

Tangy Mustard Potato Salad is perfect for serving at barbecues, picnics, or as a side dish for grilled meats or seafood.

Cooking Techniques

Boiling the potatoes until they are tender but still firm ensures that they hold their shape in the salad.

Ingredient Substitutions

You can use yellow or russet potatoes instead of red new potatoes in this recipe.

Make Ahead Tips

You can prepare the mustard dressing and cook the potatoes ahead of time, then toss them together just before serving.

Presentation Ideas

Garnish the Tangy Mustard Potato Salad with additional chopped basil or a sprinkle of paprika for a pop of color.

Pairing Recommendations

Tangy Mustard Potato Salad pairs well with grilled chicken, steak, or fish. It also complements a variety of other side dishes such as coleslaw or corn on the cob.

Storage and Reheating Instructions

Store any leftover Tangy Mustard Potato Salad in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave or enjoy cold.

Nutrition Information

Calories per serving

Each serving of Tangy Mustard Potato Salad contains approximately 250 calories.

Carbohydrates

Each serving of Tangy Mustard Potato Salad contains approximately 30 grams of carbohydrates.

Fats

Each serving of Tangy Mustard Potato Salad contains approximately 15 grams of fats.

Proteins

Each serving of Tangy Mustard Potato Salad contains approximately 3 grams of proteins.

Vitamins and minerals

Potatoes are a good source of vitamin C, potassium, and vitamin B6. The mustard dressing adds additional flavor and nutrients to the dish.

Alergens

This recipe contains mustard and may not be suitable for those with mustard allergies.

Summary

Tangy Mustard Potato Salad is a flavorful and nutritious side dish that is rich in carbohydrates, fats, and essential vitamins and minerals.

Summary

Tangy Mustard Potato Salad is a delicious and flavorful side dish that is perfect for any occasion. With its tangy mustard dressing and tender red new potatoes, this dish is sure to be a hit at your next gathering.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was a sunny summer day, much like today, when I stumbled upon it in an old cookbook that had been passed down to me from my own grandmother. As I flipped through the pages, a faded and stained piece of paper fell out, revealing the handwritten recipe for Tangy Mustard Potato Salad.

I remember the excitement that bubbled up inside me as I read through the ingredients and instructions. It sounded like the perfect dish to bring to our family picnic that weekend. So, armed with the recipe and a basket full of fresh ingredients, I set out to make my very first batch of Tangy Mustard Potato Salad.

The first step was to boil the potatoes until they were fork-tender. As they simmered away on the stove, I prepared the dressing by mixing together mayonnaise, yellow mustard, vinegar, sugar, and a dash of salt and pepper. The tangy aroma of the mustard filled the kitchen, making my mouth water in anticipation.

Once the potatoes were cooked and cooled, I chopped them into bite-sized pieces and tossed them in the dressing. I added in some diced celery, red onion, and hard-boiled eggs for extra flavor and texture. The colors and textures of the ingredients mingled together beautifully, creating a dish that looked as good as it smelled.

I couldn't resist sneaking a taste before refrigerating the salad to let the flavors meld together. The tangy mustard dressing was the perfect balance of sweet and savory, with a hint of spice from the mustard. It was a taste sensation unlike anything I had ever experienced before.

When the day of the picnic arrived, I proudly presented my Tangy Mustard Potato Salad to my family. They oohed and aahed over the dish, remarking on the beautiful presentation and the delicious aroma that wafted from it. I watched with pride as they took their first bites, their faces lighting up with delight at the explosion of flavors in their mouths.

From that moment on, Tangy Mustard Potato Salad became a staple at our family gatherings. It was requested so often that I quickly committed the recipe to memory, no longer needing to consult the old cookbook. I made it for every potluck, barbecue, and holiday celebration, each time tweaking the ingredients ever so slightly to suit my own tastes.

Over the years, I shared the recipe with friends and neighbors who all fell in love with the tangy, zesty flavors of the salad. It became my signature dish, the one that everyone knew they could count on me to bring to any event. And each time I made it, I couldn't help but think back to that sunny summer day when I first discovered the recipe hidden in the pages of that old cookbook.

Now, as I pass the recipe down to you, my dear grandchild, I hope that you will continue the tradition of making Tangy Mustard Potato Salad for your own family and friends. May it bring you as much joy and satisfaction as it has brought me over the years. And remember, the secret ingredient is always love.