Potato salad plays well with pulled pork, burgers, and hot dogs. Prolong your summer indulgence while you can and whip up a bowl for your next cookout.
Bonus Tip: Leftovers make amazing Potato Salad Hash Browns the next morning! Just heat a skillet, add a touch of oil, and try to flatten the potato salad in the pan to get the most crispy surface area possible. Most importantly, resist flipping until a crust has formed.
Potato Salad
This Potato Salad was inspired from the one I tasted at Cochon Butcher in New Orleans. It is heavy on the mustard – the tang of it cuts the richness of the mayo and leaves the salad feeling lighter than most potato salads. Handfuls of scallions and dill also bring some fresh herbaceous flavor to the party. (Bonus Tip: Leftovers make an amazing Potato Salad Hash Browns the next morning! Just heat a skillet, add a touch of oil, and try to flatten the potato salad in the pan to get the most crispy surface area possible. Most importantly, resist flipping until a crust has formed.)
Yields: 8-10 servings (about 2 quarts)
Prep Time: 10 minutes
Cooking Time: 35 minutes
Cooling Time: overnight
Ingredients:
3 lbs (about 18) red-skinned potatoes, cleaned and quartered (you can peel them too if you prefer no skin)
3 scallions, finely chopped
1 big handful dill, finely chopped
1/2 cup mayonnaise
3 tablespoons Dijon mustard
2 tablespoons whole grain mustard
1 tablespoon white wine vinegar
Kosher salt and pepper to taste
Preparation:
- Place potatoes into a large pot of salted water and bring to a boil. Cook the potatoes at a rolling boil until you can easily stick a fork through them (about 35 minutes).
- Drain and toss together with the scallion. Add the dill.
- In a bowl, mix together mayo, Dijon mustard, whole grain mustard, and white wine vinegar. Add to the potatoes and mix well.
- Let chill overnight. Before serving, add salt/pepper to taste.
