Three Mustard Potato Salad Recipe
With flecks of roasted pepper, red onion and parsley along with three different mustards, makes this a full flavored salad.
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2 pounds red potatoes - unpeeled
1/2 cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon grainy mustard
1 tablespoon brown spicy mustard
2 tablespoons olive oil
1/2 red onion - finely chopped
1 stalk celery - chopped
1/2 can roasted red pepper - finely chopped
2 tablespoons fresh parsley - chopped
salt and pepper to taste
:large mixing bowl, large pot
Place potatoes in large pot of boiling water.
Cook over medium heat just until tender, approximatley 25 minutes, don't overcook.
Drain potatoes and allow to cool completely, then cut into 1 inch pieces.
In a large bowl, combine mayonnaise with the mustards, vinegar and olive oil.
Whisk until smooth.
Add the onion, roasted red pepper, celery and parsley.
Gently fold in the potatoes and season with salt and pepper.
cover and refrigerate overnight.
*Note: This potato salad can be made up to three days ahead.
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"I made this for company and it was hit. I added a 1 T sugar to the dressing to sweeten it a little bit and used cilantro instead of parsley."
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