Reposted from a previous post on my old blog.
My husband has been working on the back deck for hours; repairing rotted floor boards and railings. It’s turned into a bigger job than expected, and Todd has been working all afternoon. In honor of his hard work, and all the dinners we will celebrate on the deck together, I made this potato salad to accompany a grilled honey-mustard salmon filet. You could say I was inspired … or you could say that I was avoiding helping with the deck repairs by tending the garden and cooking. Either way, I’m kicking off our summer deck dinners with this potato salad. I’ve been making many variations of potato salad for years. Sometimes I toss red bliss potatoes in a simple champagne vinaigrette with fresh herbs from my garden. Other times I use mayonnaise with Yukon golds and add cucumbers and radishes.
Of all the potato salad recipes I’ve created over the years, this recipe is definitely the best. The smooth Dijon mustard add just enough bite and tang, and the Maille Whole Grain Dijon Mustard, Old Style is a must.
Makes enough for 6 people
- 2# small, red bliss potatoes
- 1 large carrot, peeled and minced
- 1 red onion, minced
- 4 hard-boiled eggs, chopped
- 1C minced, loosely packed fresh herbs (dill, Italian flat-leaf parlsey, tarragon)
- 1¼C Kraft Mayo with Olive oil (or Hain’s Safflower Mayo)
- 3T Dijon mustard
- 3T Maille Whole Grain Dijon Mustard, Old Style
Directions: Boil the whole, red potatoes in salted water for 10 minutes. Drain, leave the potatoes in the pot, and cover them with a dish towel for 25 minutes. The potatoes will continue to steam and finish cooking.
In a large bowl, toss in the carrot, red onion, hard-boiled eggs and herbs. Give it a quick stir.
In a small bowl, add the mayonnaise, smooth Dijon mustard, and whole grain mustard. Stir to combine. Once the potatoes are cool, add them to the large bowl with the vegetables and herbs. Pour in the mayonnaise dressing and stir until evenly combined.
To serve, place on a bed of lettuce and serve on your deck.