Mustard Potato Salad

potato salad

It’s the middle of August, kids are going back to school, Labor Day is coming up; all of these facts can only mean one thing: summer is coming to a close. And I have the perfect side dish for you to bring to that final summer cookout! Healthy Mustard Potato Salad! Leave that supermarket potato salad that looks like yellow mush on the shelf, and bring this instead. Light yet filling, fresh, tangy, and herbaceous, it’s the side dish everyone wants. Bonus: this potato salad can easily be made Whole30 compliant if you use compliant mayo (like my Lemon Garlic Aioli) and compliant pickles!

I’ve talked about this before, but the poor potato gets a bad reputation for being unhealthy, when in fact, he (just assigned the potato a gender) is full of fiber and vitamins and minerals. You can read more details on the nutritional facts of russet potatoes in this blog post. In this potato salad I used red potatoes, which are also high in fiber, a little lower in calories, and high in potassium. However, russet potatoes would work just fine, too!

So slather on the sunscreen, slice up that watermelon, bring a big bowl of Mustard Potato Salad with you to the BBQ, and be prepared for everyone to compliment you hehe. (You would get double the amount of compliments if you also brought along my Wholesome Chocolate Chunk Cookies )

I mean, you can do whatever you want, but who doesn’t want to be crowned Queen (or King) of the Backyard BBQ?! That should be a thing.

 

Mustard Potato Salad

Serves six to eight, and could easily be doubled.

Ingredients:

  • 5 large red potatoes, cut into large chunks (I leave the skin on)
  • 1/4 cup mayonnaise
  • 1/3 cup yellow mustard
  • 1 tbsp dijon mustard
  • 2 scallions, thinly sliced
  • 6-7 sprigs of fresh dill
  • 1/3 cup chopped dill pickles (either homemade or a store bought brand you like)
  • 1.5-2 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder

Directions:

  • Cover potato chunks with water and boil until very soft
  • Drain and transfer to a large bowl
  • While still warm, mix with mayo and mustards
  • Add the remaining ingredients and combine well
  • Chill
  • Garnish with chopped scallions and dill

Get crowned Queen (or King) of the Backyard BBQ this weekend! Soak up your last few weeks of summer…and enjoy your pinch of crazy!

 

6 Comments

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