We love potato salad. We grew up on two recipes: Mom’s classic picnic potato salad (potatoes, mayo, Dijon mustard, red onion, celery, bell pepper) and her warm German potato salad recipe (potatoes, bacon, onions, chives, garlic, parsley and dill in a mustard vinaigrette).

But there are hundreds of very worth potato salad recipes. This one, from The United States Potato Board—people who know their potatoes.

This spring-themed recipe incorporates arugula, fresh peas in a Dijon mustard-mint vinaigrette.

Serve it at your next barbecue. It‘s a delight!

> The different types of potatoes.

> The history of potatoes.

> The history of potato salad.
 
 
SPRING POTATO SALAD RECIPE

Ingredients

[1] Get springy with it (photo © Potato Goodness).

[2] Fresh mint gives spring pizzazz to a Dijon vinaigrette (photo © Good Eggs).

Preparation

1. COOK potatoes in a large pot of boiling salted water for 10 to 15 minutes or until tender. Drain and let cool. Cut potatoes in half and transfer to a large bowl. Add 2 tablespoons oil and toss to coat.

2. GRILL potatoes for 3 to 5 minutes or until lightly grill-marked.

3. WHISK together remaining oil, lemon juice, mint, shallots, and Dijon in a small bowl. Season with salt and pepper.

4. TOSS potatoes, arugula, peas, and dressing together. Makes 10 servings.

Find more delicious potato recipes at PotatoGoodness.com.
 
 

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