Tangy Mustard Potato Salad

🧂 Ingredients

• 2 pounds new potatoes, sliced into halves or thirds
• 1/4 of a red onion, peeled and cut into thin strips
• 1/2 cup real mayonnaise
• 3 tablespoons cider vinegar
• 2 tablespoons olive oil
• 2 tablespoons grainy mustard
• 2 tablespoons Dijon mustard
• 2 tablespoons dill pickle relish
• 1 teaspoon granulated sugar
• 1/2 teaspoon salt

  plus 1 tablespoon for boiling the potatoes
• 1/4 teaspoon granulated garlic
• 1/4 teaspoon black pepper
• 1/4 cup flat leaf parsley, roughly chopped

  (garnish)

Instructions

• 1 Boil the potatoes in 2 quarts of water with 1 tablespoon of salt, for 18-20
  minutes. Potatoes should be soft and easily pierced with a knife, but not mushy.
• 2 In a large bowl, combine grainy mustard with mayonnaise, Dijon, cider vinegar,
  granulated garlic, relish and sugar. Slowly whisk in olive oil to emulsify the
  dressing. Season with salt and black pepper. Taste dressing and adjust
  seasonings to suit your palate.
• 3 Drain potatoes and add them to the bowl with the dressing. Gently toss to coat.
  Add red onion, then 2 tablespoons parsley, and gently mix through.
  
  Scoop into a serving dish, garnish with remaining 2 tablespoons of parsley,
  cover with plastic wrap, and place into the refrigerator for at least 2 hours
  before serving.
• 4 Store leftovers in the refrigerator for up to 3 days after initial preparation.
• 5 Need a vegan option? Simply swap out the mayonnaise and Dijon for vegan friendly
  alternatives.

Nutrition Info