Mustard Potato Salad
Updated: Oct 1, 2020
Formally known as Dijon Potato Salad, this old family favorite has gone through more than one makeover. I now refer to it as, Mustard TBNL (to be named later) Potato Salad, which gets complicated, so Mustard Potato Salad it is. Because as much as I love cooking and crafting, my very first love is sports. Sports play a large role in my life, so the terminology frequently crossover into my everyday vocabulary. The mustard becomes the player that is named later during a trade by one sports team to another. There is always plenty of mustard on hand all times that can be called into action.
Generally, my mustard stash is between eight and ten varieties at any given time. You will find everything from mild yellow mustard in my fridge that is the perfect adornment for a warm, soft pretzel to burn your face off hot horseradish pepper mustard that makes anything go zing. For this particular go-round, Creole Mustard got the call, it is spicy but nice.
The beauty of this recipe, and generally this is true for most recipes, is the ability to customize your ingredients. If you are not the type of person that enjoys the spicy side of life, you can use a simple dijon style mustard, mild but still has excellent flavor. The only illegal substitution would be replacing dried herbs for fresh, that is fine when you are making a sauce, but not a salad.
Making the dressing for this salad, the proportions of mayonnaise to mustard are up to you. When making this, the rule of thumb I use is about 50/50 to start, then more mustard is added. One of my favorite things about this potato salad is the lack of gloppy mayonnaise, this is mustard's turn to shine, the mayo is just a vehicle for that.
Enjoy making this, adding, or subtracting your favorite fresh ingredients as you go. As with most salads of this nature, making it in advance does enhance the flavor profiles.
Mustard Potato Salad
3 Lb small red potatoes, cooked, cooled and sliced
1 small red onion, diced
1/2 cup fresh dill, finely chopped
1/4 cup fresh parsley, finely chopped
1 tsp salt
1 tsp pepper
3/4 cup mayonnaise
3/4 cup mustard - dijon flavor level or up - more to taste if needed
Wash potatoes, cut them if necessary for uniform size, cook in a pot of salted water until tender, and be careful not to overcook. You should be able to poke them with a fork without falling apart. Drain and allow potatoes to cool. While the potatoes are cooling, get started on the dressing, in a small bowl mix together the mayonnaise and mustard, adding more mustard to taste, set aside. Finely chop both the dill and parsley, then dice the red onion. Once the potatoes are cooled, slice them into about 1/4 inch slices, you do not want them to fall apart, so leave some structure. Place the potato slices into a large bowl, gently stir salt, pepper, onion, dill, and parsley to coat the potatoes. Now add the mustard-mayonnaise dressing, again being careful when mixing to not create mashed potatoes. For the best flavors, make this in advance if possible, store tightly covered in the refrigerator.