Dijon Mustard Potato Salad
I’ve been meaning to finish some sour cream that I had in my fridge and that is how I stumbled upon this recipe for Potato Salad. At the time I thought I had all the ingredients and started off with making half a batch. The original makes 8 servings with sour cream! H would kill me if I had that much of temptation around 🙂 . I’ve modified the original by using green onions instead of red onions, and reduced the amount of vinegar by half. Also my mayonnaise was regular Trader Joe’s stuff.
When I started combining the dressing I realized we were out of dijon mustard, and that was sort of the main ingredient in my mind, so a quick check that dijon mustard was made with mustard seeds (yes, duh! :)) I decided to make my own quick sauce and aaaah… what can I say.. I wish you could get the fragrance of using freshly ground mustard seeds from a picture! It was divine! Store bought Dijon mustard just might be banished from my house now and instant home-made dijon mustard shall be used! Although I need to refine the recipe, in this instant it worked out just fine.
We had the potato salad as a side to a nice light barley soup with some day old bread, and it came together perfectly! Enjoy!
Note: I used Tapatio, but you needn’t go buy it if you don’t have it. I had a few sauces and I did a quick taste test, to see which one was vinegar-y. Do the same with your sauces! Also I used 1/2 a cup of sour cream in my race to finish what I had, I think 1/4th would be better. Which means I make it again! 😉
Dijon Mustard Potato Salad
Makes: 4 servings
Ready in: 15-20 minutes
- 1.25 lbs small red potatoes (5 medium sized for me)
- 1 tbsp cider vinegar
- 1/2 cup Mayonnaise
- 1/2 cup sour cream (the recipe said 1/4 but i used half )
- 1/2 tablespoon Dijon mustard (I made mine!)
- 2 stalks of green onions chopped (about 1/2 cup)
- 1/3 cup chopped celery
- 1/3 cup chopped fresh parsley
- salt and pepper to taste
For Dijon mustard replacement
- 1/2 tablespoon mustard seeds
- few drops to 1 tsp hot sauce(I used Tapatio)
1. Wash the red potatoes thoroughly since we will keep the skin on. Don’t need mud in our bellies now do we? *smile*. Bring them to a boil with salt in the water and cook till they are done.
2. While we wait for the potatoes, we can get started on the dressing. Since I did not have dijon mustard I decided to use fresh mustard seeds with some spicy sauce which has a vinegar base to it. I ground the mustard seeds using a mortar and pestle.
3. In a bowl, mix the sour cream, mayonnaise, ground mustard seeds, salt and pepper and a dash of hot sauce. Since I loooove hot stuff, I added more like a teaspoon of hot sauce *grin*. It still wasn’t hot enough, but I think it is a good idea to just taste it as you go, and add more if you think you need it.
4. Mix it all nice and well. Adjust seasonings at this point.
5. . I usually just dice my celery at the width of the stick but in this instance I wanted to get a crunch with every bite so I chopped each stick in half and then cut it into tiny pieces. What a difference it made! *satisfied grin*
6. Chop up the green onions.
7. When the potatoes were done to speed things up, I drained the hot water and then put them in cold tap water for about 5 mins before cutting them. Now I cut my potatoes lengthwise at about 1 & 1/2 cms width. I got 3 slices as you can see out of each. Depending on the size of your potatoes you might have more slices.
8. I then roughly cut each piece into about 8 pieces, targeting individual pieces at about 1 & 1/2 cms size cubes roughly. I wanted them to be small enough so that they absorb the flavor but at the same time chunky enough so that you know you are eating a piece of potato *grin*.
9. Toss with the vinegar and set aside for about 10 mins. Since my potatoes got a bit mushy this was a challenge. I tossed it up and down and then once in a while I used the spatula to combine it.
10. Now add the celery and the green onions to the potatoes.
11. Add the dressing and mix thoroughly so that each individual piece gets coated beautifully. *sigh* Chop up the parsley and add it just before serving the salad. I think the next time I will try this salad with half the sour cream just to see if reducing the calories makes a difference!*wink!*