Whole Grain Mustard Potato Salad
This mayo-less spicy potato salad is sure to be a hit at your next picnic or barbecue!
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.5 lbs red potatoes
- 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, salmon with dill spice blend, and salt and pepper to a bowl and mix to combine.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
- 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.fresh parsley
(I am not very good at this. The goal is to get them around the same size so they all cook the same amount).
Notes
If you make this recipe, share a photo on Instagram and tag me @icancookthat!