Another summer recipe for you! I love mustard-based potato salad recipes. I think they have so much more flavor and feel a tad lighter than mayo. I was playing around with a recipe idea and ended up serving this one warm and loved it! It’s kind of like a German potato salad. I tried it cold as well and enjoyed it both ways. I recommend eating it warm the first time and then trying the leftovers cold 🙂 If you need an easy side dish for a BBQ you could totally make this a day ahead of time and serve cold. The recipe is easily doubled to serve a crowd.
Warm Mustard Potato Salad, serves 4-5
Ingredients
- 1lb baby potatoes
- 1/4 small onion, minced
- 2 stalks celery, diced
- 3 tbsp olive oil
- 2 tbsp dijon mustard
- 2 tbsp red wine vinegar
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 tbsp fresh basil, minced
Directions
- Boil potatoes in salted water for about 10 minutes, until fork tender.
- Make dressing by combining olive oil, dijon mustard, red wine vinegar, salt and pepper to a large bowl and whisk to combine.
- Drain potatoes and let cool for a few minutes. Slice in half.
- Add potatoes, onion, celery and basil to dressing and stir until potatoes are coated.
So easy and perfect for the Fourth of July holiday coming up! If you need more ideas for the Fourth check out this Berry Pie recipe.
Biscuits & blessings,
Leels
