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Three-Mustard Potato Salad

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Joined: Dec 9, 2005


Posted to Thread #18294 at 5:14 pm on May 31, 2010

* Exported for MasterCook 4 by Living Cookbook *

Three-Mustard Potato Salad

Recipe By : Todd English
Serving Size : 8 Preparation Time: 0:15
Categories : Side Dish Vegetable

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lbs medium red potatoes
1/2 cup plus 2 tablespoons mayonnaise
2 Tbs Dijon mustard
1 Tbs whole-grain mustard
1 Tbs yellow mustard
2 Tbs red wine vinegar
2 Tbs extra-virgin olive oil
1 small red onion, finely chopped
1/2 cup finely chopped roasted red peppers
2 Tbs finely chopped flat-leaf parsley
salt and freshly ground pepper

1. Put the potatoes in a large pot of water and bring to a boil. Cook over
moderate heat until tender, about 25 minutes. Drain and let cool completely,
then cut into 1-inch pieces.

2. In a large bowl, combine the mayonnaise with the mustards, vinegar and
olive oil and whisk until smooth. Add the onion, roasted red peppers and
parsley. Gently fold in the potatoes and season with salt and pepper. Cover
and refrigerate overnight.

Cooking Tip: The potato salad can be refrigerated for up to 3 days. Let
stand for 30 minutes before serving.

Comments: Todd English mixes his creamy potato salad with three different
mustard - yellow, Dijon and whole-grain - to get a complex layering of heat
and flavor. Flecks of roasted pepper, red onion and parsley enliven the
salad as well.

Recipe Author: Todd English

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