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 mustatard-mint vinaigrette.
Serve it at your next barbecue. It‘s a delight!
SPRING POTATO SALAD RECIPE
1. COOK potatoes in 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 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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