Monday, August 22, 2016
Here is a twist on traditional potato salad. This is Warm Potato Salad with Mustard Vinaigrette. It can be eaten cold too. It's a little savory, a little sweet, a little sour, and a lot good! Enjoy!
WARM POTATO SALAD WITH MUSTARD VINAIGRETTE
1 1/2 lbs baby red potatoes, halved
4 large eggs
1 teaspoon mustard seeds
1 clove garlic, minced
3 T apple cider vinegar
3 teaspoons honey
1/3 C olive oil
2 T spicy brown mustard
Salt & pepper, to taste
1/4 C chopped fresh Italian parsley
3 T coarsely choppped pickles (sweet, sour, or dill will all work)
1 large green onion, sliced
Put the potatoes in a pot and cover them with water. Boil the potatoes until they are fork tender, about 15-20 minutes. Meanwhile, boil the eggs to your desired doneness. I did about a 7-minute egg because I wanted semi-soft centers.
Whisk together the vinegar, garlic, mustard, honey, olive oil, and salt and pepper. Put the mustard seeds into a small skillet. Heat the skillet over medium low. Cook the seeds, shaking the skillet back and forth constantly, until the seeds start to pop, about 1-2 minutes. Whisk the seeds into the dressing.
Peel the eggs and halve them or quarter them. Toss the potatoes, green onions, and the parsley with the vinaigrette. Gently stir in the eggs and serve.