Name: “Put Some Mustard On That!” Warm (or cold!) Potato Salad
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8 servings
Cuisine: BBQ
Ingredients: 2 lbs Small Red Potatoes; ⅔ cup Mayo; ⅓ cup Mustard (I use a mix of grain and dijon); ¾ cup Chopped Red Onion; 5 Garlic Cloves, Crushed or Chopped; 1 tsp Salt; 1 tsp Course ground black pepper); ½ Lime, freshly juiced; 3 tbsp Freshly chopped dill or parsley or some fresh herb; 3 Green Onions (chopped, for garnish)

AuthorMike

RatingDifficultyBeginner

My friend Michelle is an amazing cook. She's also a fantastic teacher and principal, but cooking has remained a big part of her life, and she has been a wonderful source of information and inspiration for me over the years. This is based on one of her PUBLISHED RECIPES! The only reason my recipes are published is that I make this website! She's the real deal and you can find the original recipe here . I love this recipe. It's a fantastic go-to potato salad for dinner or a picnic/bbq lunch. My friend Maggie, who is both a great artist and fantastic cook, took the picture below when she made this for a lunch she was hosting. Thanks Maggie!

Ingredients

2 lbs Small Red Potatoes

⅔ cup Mayo

⅓ cup Mustard (I use a mix of grain and dijon)

¾ cup Chopped Red Onion

5 Garlic Cloves, Crushed or Chopped

1 tsp Salt

1 tsp Course ground black pepper)

½ Lime, freshly juiced

3 tbsp Freshly chopped dill or parsley or some fresh herbThe original recipe calls for dill, but I prefer the parsley.

3 Green Onions (chopped, for garnish)

Yields8 Servings

Prep Time15 minsCook Time45 minsTotal Time1 hr

Directions

Boil potatoes for 25 minutes - test as they get close. Drain and rinse. If you are a food temperature fanatic (Thermapen fans, unite!) - somewhere between 200 and 210 degrees.

While the potatoes are cooking, prepare the mixture.

Mix all ingredients together except for green onions. This is a mustard heavy version of the recipe. If you're not a huge mustard fan (I won't judge), you can replace some of the mustard with Mayo. The original recipe had a 1 cup of mayo and 1/4 cup of mustard.

Cut potatoes into the size you want them. Don't go too small - the texture is great. I tend to quarter them.

Mix together, add green onions for garnish, and serve warm, or cool down and serve cold. It's great either way!

CategoryCooking for a Crowd, Pot Luck, Side Dish, VegetarianCuisineBBQ, Comfort Foods, Merican, VeggieCooking MethodIn the Kitchen