Looking for good old fashioned comfort food in the middle of summer? Serve up this Red Potato Salad with Whole Grain Mustard at your next BBQ. It is full of flavor and oh so comforting.
Potatoes just may be one of my favorite foods. I can’t think of a time when they aren’t appealing. I mean: french fried, baked, hashbrowned, mashed, au gratin, smothered in cheese, or stirred into potato salad? Pretty good all day, all the time.
Now, of course, some means of preparing potatoes are better for you than others. And some methods are better for summer than others.
That’s why I’ve taken it upon myself to share with you potatoes for all seasons.
The best way to enjoy potatoes in the summertime is, of course, stirred into a creamy, flavorful potato salad.
Today I’m sharing one of my old-time, nineties, college throw back versions: Red Potato Salad with Whole Grain Mustard.
I first learned to make this red potato salad when I was in college, working in the UCen. Tubs of this red potato salad were sent out from the Central Kitchen to the satellite stores every morning. I know because I got to mix and dish the stuff.
It’s spicy, hearty, and full of flavor.
One of the great things about red potatoes is that the hold up really well. This salad won’t go mushy because those spuds hold their shape well. And they are the perfect foil for the whole grain mustard.
Make this Whole 30 appropriate by making your own mayonnaise.
I’ve got several ways that I enjoy serving potato salad, including
Those are all good, but if you’re looking for something a little different, then give this salad a spin. It’s pretty simple, what with only a handful of ingredients and a big whallop of whole grain mustardy flavor.
One of the things that I love about red potato salad is that it’s so make-ahead. You can stir up a batch of salad today and it’s good for tomorrow night’s BBQ.
Here are some tools I use to make it EASY:
Red Potato Salad with Whole Grain Mustard
- 3 lb red potatoes scrubbed, trimmed, cut into bite-sized pieces
- 1 bunch green onion chopped
- 1/2 cup mayonnaise
- 1 tbsp whole grain mustard or more to taste
- 1 tbsp white wine vinegar
- black pepper
- 1 tbsp parsley (chopped)
- In a large pot of salted water, place the potato chunks. Bring to a boil and simmer, about 25 minutes until tender. Drain.
- In a large mixing bowl, whisk together the mayonnaise, mustard, vinegar, salt and pepper to taste. Stir in the potatoes and coat the potatoes well. Refrigerate until well chilled.
- Adjust the seasonings and sprinkle with parsley before serving.