I’m not the only one who is crazy in love with this potato salad – here’s what readers over at Food Network had to say about it:
I love this potato salad! Not because it’s so exotic and gourmet, but because it’s easy, unique, and I always have all of the ingredients on hand. I agree, potato salad can easily become drab and boring, but this is just a lovely twist on an old standard. I’m obsessed with stone-ground mustard, so I often throw it in – both as a substitute or along with the prepared mustard – and it elevates the dish even more!
To be honest with you, I’ve even had this for lunch and it was awesome! But my favorite way to serve this is with flank steak. It’s the perfect combination of flavors!
Boil potatoes in water seasoned with coarse salt until they are tender, about 10 minutes. Drain cooked potatoes and return to the warm pot to dry them out. Let the potatoes stand 2 minutes, then spread potatoes out on to a cookie sheet to quick-cool them.
In the bottom of a medium mixing bowl, grate 1/4 onion using a hand grater. Add mustard and mayonnaise, paprika and cayenne pepper sauce to the grated onion and stir to combine. Add potatoes to the bowl and stir to evenly distribute dressing. Season potato salad with salt and pepper and taste to adjust your seasonings. Top servings of salad with chopped scallions.
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Quick tip: This potato salad tastes best if you let it stand in the fridge for at least a couple of hours before serving.
Thank you to Food Network for this delicious recipe!