I love going to picnics and BBQ’s in the summer. It’s so nice to be able to sit outside and enjoy time with my friends and family. Every time someone brings potato salad or macaroni salad I get excited and hope that it is not drowning in mayonnaise. Why people think a good cold salad has to have a cup of mayo in it is beyond me. I’d much prefer a little bit of mustard on my salad then a whole lot of mayonnaise.
This potato salad is just about perfect. It has a little bit of mayonnaise and a little bit of mustard. It uses red skinned potatoes which look great with the green celery and the yellow tint of the dressing. It’s a great potato salad!
It was also perfect for this month’s What’s Baking? which was hosted by Jill of JBean Cuisine. She challenged us to cook with fresh herbs which was great because I have an entire garden filled with herbs! I spent some time deciding which ones to use and in the end I went with parsley, tarragon, and pineapple sage.
Dijon Potato Salad (adapted from I Was Born To Cook)
3 c. red skinned potatoes, cut into large chunks
1/4 c. onion, diced
1/3 c. celery, diced
1 1/2 T. mayonnaise
1 t. Dijon mustard
1 T. yellow mustard
1 T. white vinegar
1 t. salt
1 t. black pepper
1/2 t. celery salt
1 T. fresh parsley, chopped
1 T. fresh tarragon, chopped
1 T. fresh pineapple sage, chopped
1. Cook the potatoes in a pot of boiling water for 15 minutes or until just soft. Drain the potatoes and set aside.
2. In a large bowl combine the mayonnaise, Dijon, yellow mustard, white vinegar, salt, pepper, and celery salt. Mix well. Gently stir in the onion, celery, and fresh herbs.
3. When potatoes have cooled mix them into the dressing. Refrigerate for at least 4 hours before serving.