Mustard Potato Salad
This mustard potato salad is light, refreshing and perfect for spring or summer. Fresh asparagus and peas make it pop with spring flavor. Ready in 15 minutes.
Servings: 6
Ingredients
- 1.5 lbs red potatoes
- ½ cup red onion chopped
- ½ cup thawed frozen peas
- ¾ lb fresh asparagus about ½ cup
- ¼ tsp salt Extra for the potato water
- ¼ tsp pepper
- 3 tbsp white vinegar any vinegar of choice will work.
- 4 tbsp olive oil
- 1½ tsp dijon mustard
- 1 tsp honey
- ¼ cup fresh, chopped dill
- 1 Tsp chopped garlic
Instructions
- Cut potatoes into halves or fourths. Keep them equal sizes. Boil in a large pot. Generously salt the water. Boil the potatoes for about 11 - 15 minutes or until they are al dente, you don't want them over cooked just soft enough to pierce with a fork.
- Thaw frozen peas, run them under water in a strainer or let them come to room temp. they do not need to hot or boiled. Just let them thaw out before tossing. Chop dill, onion, garlic and asparagus. For the asparagus be sure to cut off the last inch or two of the veggie. The stems can be bitter and hard to chew. The rest of the stem should taste great in the salad.
- In a medium sized bowl, add garlic, onions, vinegar, oil, honey, dijon, salt and pepper, mix. Let it sit together while potatoes are cooking. This helps to cut the onions down a little.
- Once potatoes are al dente, drain and rinse with cold water. Let them rest for a few minutes. Add them to a large bowl and toss in dressing, peas and asparagus. Enjoy! This will keep in an air tight container in the refrigerator for up to 3 days.
Notes
- Don't Over Cook the Potatoes: You want them to hold their shape well in the salad.
- Serve at Room Temperature: This olive oil potato salad is best served at room temperature as the dressing seizes up when chilled. If you've made it ahead and it's been refrigerated let it sit out for about thirty minutes before serving it.
- Storing: Keep leftovers in the fridge for up to three days. I don't recommend freezing it.
- Salt the Potato Cooking Water: This will yield a better flavor and you wont' need to add as much salt to the salad after it's mixed.
- Dress the Potatoes While Warm: Add the dressing to the potatoes while they are still warm. This allows the potatoes to soak up more of the dressing.
Nutrition
Calories: 194kcal | Carbohydrates: 24g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 134mg | Potassium: 683mg | Fiber: 4g | Sugar: 5g | Vitamin A: 531IU | Vitamin C: 19mg | Calcium: 33mg | Iron: 2mg