Dijon Mustard Potato Salad
Submitted by bbstein
Tangy Dijon mustard and red wine vinegar wake up tender new potatoes in this make-ahead potato salad loaded with colorful bell peppers and a hint of heat from red pepper flakes.
YIELD
12 servingsPREP
20 minCOOK
20 minREADY
8 hrsThis isn’t your mayo-heavy grandma’s potato salad (though we love those too).
The Dijon dressing is sharp and bright, with just enough creaminess to coat the potatoes without weighing them down.
Make it the night before your cookout so the flavors soak in and you’ve got one less thing to worry about when guests arrive.
Pro Tips
- Don’t overcook the potatoes - they should be tender but hold their shape when cubed
- Toss the potatoes with the dressing while they’re still slightly warm so they absorb more flavor
- Add the 2 tablespoons of water only if needed after chilling (the salad thickens in the fridge)
- Red pepper flakes give a subtle kick, but leave them out if serving kids
Ingredients
Directions
Heat a large pot of water to a boil and add potatoes.
Reduce heat to medium-high and cook, with lid ajar, until potatoes are tender, about 20 minutes.
Drain thoroughly and set aside to cool.
Combine garlic, red pepper flakes, mustard, mayonnaise, vinegar and oil in a bowl and mix well.
Cut potatoes into small pieces and place in a large bowl.
Add mustard mixture and all remaining ingredients, except the garnishes, and mix well.
Cover tightly and refrigerate for at least 8 hours, or overnight, before serving.
If the consistency is too thick, add 2 tablespoons of water.
Serve garnished with parsley and bell pepper slices.
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