I’m not much for mayo, unless it’s my own, so when BBQ time rolls around I usually make a potato salad that’s heavy on the savory – mustards, roasted red peppers, capers, and vinegar – and minus the mayo. the above pictured potato salad is missing its capers (I swear they were in the fridge, and then they just weren’t) but you get the idea.
Grainy Mustard Potato Salad
2 lbs small potatoes, (red new potatoes are the prettiest) diced.
1 tablespoon Dijon mustard
1 1/2 tablespoon whole-grain mustard (or more, to taste)
2 tablespoon white balsamic vinegar
3 tablespoons finely chopped shallots (about 3)
1 Tbs. chopped parsley
1/2 tsp. salt (if needed)
freshly ground black pepper
2 tablespoons olive oil
Cover the potatoes with water in a large saucepan. Bring to boil, reduce to simmer, and cook the potatoes until they are firm but a easily pierced by a fork – about 15 minutes. Drain and cool.
Whisk together mustards, vinegar, shallots, parsley and pepper. Add the oil slowly, whisking until emulsified. Taste, and if needed, add salt (the amount you add will be dependent on the saltiness of your mustard). Add the chopped roasted red pepper and mix.
Pour the mustard sauce over the potatoes. Stir gently until potatoes are evenly coated. Serve warm or cold.
2 Tbs. capers
chopped fresh herbs (basil or tarragon are tasty)
fresh red peppers
boiled eggs, diced