I’ve never fully understood traditional potato salad. Mayo on potatoes just doesn’t appeal to me, especially on hot summer days where you always seem to find it as a side at barbecues and picnics, which is why this recipe for Whole Grain Mustard Potato Salad appeals to me!
I came across a whole grain mustard based potato salad from 1st & Fresh Catering a while back that had no mayo and was absolutely delicious. I’ve been meaning to try to make my own version ever since. So when our friends said they were having people over this weekend to barbecue, I knew exactly what I was going to make! (These poor friends of mine are always my taste testers for new recipes, from Cornbread to Brownies with Grilled Fruit. Hopefully they don’t mind!)
This recipe does include some Greek yogurt to keep the dish creamy but is fairly minimal. To kick the flavor up a notch, I included some of Healthy Solutions Spice Blends’ Salmon with Dill Spice Blend. The spice blend includes dill (of course), onion powder, and garlic powder along with some other spices that I thought would really complement the whole grain mustard. The result is a spicy potato salad that is sure to be a hit!
Note: Healthy Solutions Spice Blends sent me samples of some of their blends including the Salmon with Dill.
Ingredients:
- 5 lbs red potatoes, cut into bite sized chunks
- 1 1/2 cups whole grain mustard
- 1/4 cup Greek yogurt
- 6 tablespoons cider vinegar
- 4 tablespoons olive oil
- 1 tablespoon Healthy Solutions Spice Blends’ Salmon with Dill Spice Blend
- salt and pepper, to taste
- fresh parsley, Â chopped, for garnish
Begin by chopping your potatoes. You want them to be as uniformly cut as possible (I am not very good at this. The goal is to get them around the same size so they all cook the same amount). Add to a large pot. Add cold water to the pot until the potatoes are fully covered. Cover and bring to a boil. Once boiling, remove top and lower heat to a simmer. Cook until potatoes are done but still firm (about 15 minutes, but check periodically).
Remove from heat, drain, and let cool.
While waiting for the potatoes to cool, make the dressing. Add the mustard, Greek yogurt, cider vinegar, olive oil, and salmon with dill spice blend to a bowl and mix to combine.
When completely cooled, add the potatoes to the bowl with the dressing, stirring carefully to coat evenly. Potato salad is best when it has time for the flavors to meld. If possible, cover and refrigerate overnight.
Sprinkle with fresh chopped parsley when ready to serve.
At first bite immediately after mixing the potatoes in the sauce, the potato salad is zesty with a yummy dill finish. When served the next day, the whole grain mustard really comes through giving the potato salad a spicy overall taste. It’s so good both ways but I love the heat from the mustard after the flavors had time to meld.
The Healthy Solutions Spice Blend is a great addition to the mustard. But if you are serving it the next day and really want that flavor to come out more, I’d suggest mixing in another tablespoon of the blend into the dressing before mixing.
Ingredients
- 5 lbs red potatoes, cut into bite sized chunks
- 1 1/2 cups whole grain mustard
- 1/4 cup Greek yogurt
- 6 tablespoons cider vinegar
- 4 tablespoons olive oil
- 1 tablespoon Healthy Solutions Spice Blends’ Salmon with Dill Spice Blend
- salt and pepper, to taste
- fresh parsley, chopped, for garnish
Instructions
- Begin by chopping your potatoes. You want them to be as uniformly cut as possible (I am not very good at this. The goal is to get them around the same size so they all cook the same amount). Add to a large pot. Add cold water to the pot until the potatoes are fully covered. Cover and bring to a boil. Once boiling, remove top and lower heat to a simmer. Cook until potatoes are done but still firm (about 15 minutes, but check periodically).
- Remove from heat, drain, and let cool.
- While waiting for the potatoes to cool, make the dressing. Add the mustard, Greek yogurt, cider vinegar, olive oil, and salmon with dill spice blend to a bowl and mix to combine.
- When completely cooled, add the potatoes to the bowl with the dressing, stirring carefully to coat evenly. Potato salad is best when it has time for the flavors to meld. If possible, cover and refrigerate overnight.
- Sprinkle with fresh chopped parsley when ready to serve.
I really like that yogurt was used for this salad.
These sound really good, thanks for putting this up.
Simon