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!
Ingredients
pickles (optional)
Instructions:
Boil the diced potatoes in water seasoned with coarse salt until tender (about 10 minutes). Drain, then return to the warm pot for 2 minutes to dry them out. Spread potatoes out on to a cookie sheet to quick-cool them.
In a mixing bowl, grate 1/4 onion using a hand grater (or dice the onion finely). Add mustard and mayonnaise, paprika and Tabasco sauce to the grated onion and stir to combine. Add the 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.