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!
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!
Serving Size 1/2 Cup
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.