Three-Mustard Potato Salad Recipe

Name: Three-Mustard Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds medium red potatoes; 1/2 cup plus 2 tablespoons mayonnaise; 2 tablespoons Dijon mustard; 1 tablespoon whole-grain mustard; 1 tablespoon yellow mustard; 2 tablespoons red wine vinegar; 2 tablespoons extra-virgin olive oil; 1 small red onion, finely chopped; 1/2 cup finely chopped roasted red peppers; 2 tablespoons finely chopped flat-leaf parsley; Salt and freshly ground pepper

Servings: persons

2 pounds medium red potatoes
1/2 cup plus 2 tablespoons mayonnaise
2 tablespoons Dijon mustard
1 tablespoon whole-grain mustard
1 tablespoon yellow mustard
2 tablespoons red wine vinegar
2 tablespoons extra-virgin olive oil
1 small red onion, finely chopped
1/2 cup finely chopped roasted red peppers
2 tablespoons finely chopped flat-leaf parsley
Salt and freshly ground pepper

1
Put the potatoes in a large pot of water and bring to a boil.
2
Cook over moderate heat until tender, about 25 minutes.
3
Drain and let cool completely, then cut into 1-inch pieces.
4
In a large bowl, combine the mayonnaise with the mustards, vinegar and olive oil and whisk until smooth.
5
Add the onion, roasted red peppers and parsley.
6
Gently fold in the potatoes and season with salt and pepper.
7
Cover and refrigerate overnight.

474

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 pounds medium red potatoes, 1/2 cup plus 2 tablespoons mayonnaise, 2 tablespoons Dijon mustard, 1 tablespoon whole-grain mustard, and more.

Yes, Three-Mustard Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Three-Mustard Potato Salad

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