Potato Salad with Mustard & Herbs

Hello everybody, it’s John, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, potato salad with mustard & herbs. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Potato Salad with Mustard & Herbs is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. They are nice and they look fantastic. Potato Salad with Mustard & Herbs is something which I have loved my entire life.

Let Our Collection Of Easy & Simple Recipes Guide You In The Kitchen. Browse Now Read Customer Reviews & Find Best Sellers. In a mixing bowl, combine the potatoes, eggs, onion, celery, relish and pimentos. Sprinkle with paprika and refrigerate until chilled.

To begin with this particular recipe, we have to prepare a few ingredients. You can have potato salad with mustard & herbs using 8 ingredients and 6 steps. Here is how you can achieve that.

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The ingredients needed to make Potato Salad with Mustard & Herbs:
  1. Take 3 lbs Cambray potatoes
  2. Get 1⁄4 cup red wine vinegar
  3. Make ready 3-4 tbsp Dijon mustard (I recommend the one with whole grains)
  4. Take 1⁄2 cup olive oil
  5. Get 5 scallions
  6. Take 1⁄2 cup parsley leaves
  7. Get 1⁄2 cup fresh dill
  8. Prepare to taste salt and pepper

Gently stir to mix the ingredients evenly. In a separate bowl, mix the mayonnaise, mustard, dill pickle juice, cream, salt, pepper and sugar. Place the potatoes, eggs, celery, onion, pickle relish and juice into a large mixing bowl. Add half of the mustard and mayonnaise and stir well to combine.

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Steps to make Potato Salad with Mustard & Herbs:
  1. Place the potatoes in a large pot and cover with water. Bring to a boil and then cook uncovered until done (20-25 minutes). They're done when a knife slides easily in and out of a potato. Meanwhile:
  2. Chop scallions, parsley and dill (doesn't need to be too fine a chop). Combine.
  3. In a large bowl, whisk together mustard and vinegar. Then, very slowly (as if you were making mayonnaise), add the oil while whisking briskly (say that five times fast!). This creates a creamy emulsified dressing that makes all the difference in the world!
  4. Once the potatoes are done, drain them and rinse them with cold water to cool them down. Once at room temperature, cut them in halves. Combine with the dressing, mixing gently to coat them. Season with salt and pepper.
  5. Add the chopped herbs and scallions, combine. Transfer to a serving bowl and bask in its beauty!
  6. Serve and enjoy! (a nice cold beer is an excellent pairing)

Place the potatoes, eggs, celery, onion, pickle relish and juice into a large mixing bowl. Add half of the mustard and mayonnaise and stir well to combine. Add enough of remaining mixture to give the potato salad a creamy consistency, but not too wet. Add salt and pepper, adjusting to taste if needed. Clean and slice potatoes into bite sized rounds and boil until fork tender.

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