Mustard Potato Salad

I never really liked potato salad, until I made this recipe. The tanginess of the vinegar in the mustards combined with the fresh dill give plain potatoes huge flavors. While you can eat right away, its best served the next day. You can add just about anything to make this recipe your own.

Ingredients:

• 3 lbs potatoes, cleaned and cut into 1 inch cubes (peeled if you like)
• 3 scallions, finely chopped
• 1 big handful dill, finely chopped
• 1/2 cup mayonnaise, homemade is best
• 3 tablespoons Dijon mustard
• 2 tablespoons spicy whole grain mustard
• 1 tablespoon classic yellow mustard
• 1 tablespoon rice wine vinegar
• Fresh ground pepper to taste

Directions:

1. Place potatoes into a large pot of cold water and bring to a boil. Cook the potatoes at a rolling boil until they are fork tender, usually about 12 to 15 minutes on a low boil..
2. Drain and toss together with the scallion. Add the dill.
3. In a bowl, mix together mayo, mustards, and rice wine vinegar. Add to the potatoes and mix well.
4. Refrigerate overnight. Before serving, add salt/pepper to taste.

Notes:

• To make vegan, substitute a vegan mayonnaise.
• While you can use any combination of mustards, dijon and classic yellow give the potato salad its color. You can substitute regular grain mustard for spicy mustard, but will loose some of the “heat” in the dish.
• You can add classical diced reduced sodium dill pickles (two spears), celery (one stalk) and hard boiled eggs (two) for a more traditional potato salad.
• You can pressure cook the potatoes in an Instant Pot. Place one to two cups of water in the bottom of the instant pot and using a steamer basket to keep the potatoes off the bottom of the pot. Pressure cook for four to five minutes, depending on how tender you want the potatoes for the salad. You can place the eggs in the pressure cook, if adding to the final dish.

Salt Swaps:

• This recipe leverages the salt within the mustards. By boiling or pressure cooking the potatoes without salt, you reduce the amount of sodium in the final dish.
• Homemade mayonnaise gives you the greatest control of salt and flavor.