Zesty Potato-Mustard Salad
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Why I Love This Recipe
Potatoes are a global staple food and were first cultivated over 8,000 years ago in what is now modern-day Peru.
Ingredients You'll Need
5 medium potatoes, peeled and diced
2 tablespoons Dijon mustard
1/4 cup mayonnaise
1 tablespoon olive oil
1 teaspoon apple cider vinegar
salt and pepper, to taste
2 stalks celery, diced
1/4 cup fresh parsley, chopped
Directions
Boil the peeled and diced potatoes in salted water until tender, around 8-10 minutes.
While the potatoes cook, prepare the dressing by whisking together Dijon mustard, mayonnaise, olive oil, apple cider vinegar, and season with salt and pepper.
Once the potatoes are cooked, drain thoroughly and let cool slightly.
In a large bowl, combine the potatoes with the diced celery and chopped parsley.
Add the prepared dressing to the bowl and gently toss to coat all the ingredients evenly.
Adjust seasoning with additional salt and pepper to taste.
Serve immediately for a warm salad or chill and serve later as a cold variant.
Pairs Well With
Pairs with a chilled Sauvignon Blanc for a crisp complement or with freshly brewed iced tea for a refreshing non-alcoholic option
Questions, Comments & Reviews
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