Grain Mustard Potato Salad Recipe
Daily Value: 11%
Low-Fat-Abs, Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||65µg||16%|
|Fatty acids, total monounsaturated||1g||0%|
|Fatty acids, total polyunsaturated||0g||0%|
Exclusive from The Daily Meal
- 2 pounds waxy potatoes, such as red, butterball, white rose, or Yukon Gold
- Salt and cracked black pepper, to taste
- 1/2 cup seasoned rice wine vinegar or ½ cup cider, white, or champagne vinegar plus 1 tablespoon sugar or honey
- 1/3 cup grain mustard
- 1/2 sweet onion, diced
- 1 bunch scallions, sliced thinly
If the potatoes are small, cut them in half. If larger, cut them into bite-sized pieces. Place the potatoes in a large pot and cover with cold water. Season with salt, to taste. Place over high heat and boil until just tender and a fork pierces the potatoes easily.
Drain thoroughly using a colander and transfer to a bowl. While the potatoes are warm, lightly fold in the vinegar, mustard, salt, and pepper. Taste and adjust seasoning as necessary. Finally, fold in the onion and scallions. Serve.
Recipe DetailsServings: 4
Special Designations: Vegan, Vegetarian, Kid-friendly, Healthy
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