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 history of potato salad.
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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