a review. I'd been a little afraid of all the mustard but the taste is subtle and delicous. Only thing I'd change is use a little less of the dressing, I prefer my potato salad (and coleslaw) a little less 'wet' than it came out. Could have been the size of the potato pieces, I made them rather large. I'll definitely make it again.
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GayR...I made the Three-Mustard Potato Salad, thanks for reminding me and giving
- Thread starter curious1
- Start date
Rec: Three-Mustard Potato Salad and it was post #2134, sorry, I meant to say that.
Three-Mustard Potato Salad
Make-Ahead
Serves: 8
Total Time: 1 hour plus Overnight Chilling
2 pounds medium red potatoes
1/2 cup plus 2 tablespoons mayonnaise
2 tablespoons Dijon mustard
1 tablespoon whole-grain mustard
1 tablespoon yellow mustard
2 tablespoons red wine vinegar
2 tablespoons extra virgin olive oil
1 small red onion, finely chopped
1/2 cup finely chopped roasted red peppers
2 tablespoons finely chopped flat-leaf parsley
Salt and freshly ground pepper to taste
Put potatoes in a large pot and bring to a boil. Cook over moderate heat until tender, about 25 minutes. Drain and cool completely, then cut into 1-inch pieces.
In a large bowl, combine the mayonnaise with the mustards, vinegar and olive oil and whisk until smooth. Add the onion, roasted red peppers and parsley. Gently fold in the potatoes and season with salt and pepper. Cover and refrigerate overnight.
Recipe Source: Todd English
July 2005 - Food & Wine Magazine
Enjoy! This is a terrific recipe.
Three-Mustard Potato Salad
Make-Ahead
Serves: 8
Total Time: 1 hour plus Overnight Chilling
2 pounds medium red potatoes
1/2 cup plus 2 tablespoons mayonnaise
2 tablespoons Dijon mustard
1 tablespoon whole-grain mustard
1 tablespoon yellow mustard
2 tablespoons red wine vinegar
2 tablespoons extra virgin olive oil
1 small red onion, finely chopped
1/2 cup finely chopped roasted red peppers
2 tablespoons finely chopped flat-leaf parsley
Salt and freshly ground pepper to taste
Put potatoes in a large pot and bring to a boil. Cook over moderate heat until tender, about 25 minutes. Drain and cool completely, then cut into 1-inch pieces.
In a large bowl, combine the mayonnaise with the mustards, vinegar and olive oil and whisk until smooth. Add the onion, roasted red peppers and parsley. Gently fold in the potatoes and season with salt and pepper. Cover and refrigerate overnight.
Recipe Source: Todd English
July 2005 - Food & Wine Magazine
Enjoy! This is a terrific recipe.