Saturday, January 14, 2012

Mustard Potato Salad Recipe


2 pounds of Potatoes (chopped into 1 inch chunks)
best for potato salads: Yellow Finn potato, new potato, red-skinned potato, white round potato, and purple potato
3 Tablespoons Olive Oil
1 1/2 Tablespoons Whole Grain Mustard
Juice of 1 Lemon
1 bunch of Green Onions (chopped)
salt and pepper to taste

Cook the potatoes in a large pot of water until tender. (about 10-15 minutes). Drain and let it cool down.

Meanwhile, make the dressing in a large serving bowl. Mix the olive oil, mustard, lemon juice, and the green onions together.

Then add in the cooked potatoes and toss until all the potatoes are dressed, refrigerate for about an hour before serving.

1 comment:

  1. It looks good...and probably healthier than the white potato salad.


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