|
SHOPPING LIST
|
- Whole-grain mustard
- Extra-virgin olive oil
- Red wine vinegar
- Roasted red peppers
- Flat-leaf parsley
- Red onion
|
|
- Red potatoes
- Mayonnaise
- Dijon mustard
- Prepared yellow mustard
|
|
|
Prepare potatoes
|
|
|
|
Cook the potatoes, peel (if desired), then cut into bite-size pieces and put into large bowl
|
- 6-8 medium potatoes (2-3 pounds)
|
|
Make the dressing
|
|
|
|
Meanwhile, combine in a small bowl, then gently mix into cooked, slightly warm potatoes until evenly coated
Refrigerate covered.
|
- 1/2 cup, plus a bit (4-5 oz) mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon prepared yellow mustard
- 1 tablespoon whole-grain mustard
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1/2 cup (4 oz) roasted red peppers, chopped fine
- 2 tablespoons flat-leaf parsley, chopped fine
- 1-2 tablespoons red onion, minced
- Salt & ground black pepper to taste
|
POTATO SALAD BASICS. Click here for essentials of selecting and cooking potatoes, preparing eggs, working with garlic, and similar tips to make potato salad preparation both easier and tastier.
|
