Dilly Potato Salad with Whole Grain Mustard

Recently Bay Area Bites posted a recipe for potato salad and mentioned how this old favorite sometimes gets a bad rap because all too often it can be laden with mayonnaise. Stephanie Hua was inspired to make her own potato salad after she tasted one in New Orleans which didn’t seem too rich thanks to the generous amount of mustard used in the recipe.  In my version of her recipe I use Yukon Gold potatoes rather than red-skinned potatoes, less dill, and added chopped hard-boiled eggs to my salad.

With just a few simple ingredients you can quickly put together a really delicious potato salad in less than an hour.

Mayonnaise, Dijon, whole grain mustard.

Cut potatoes into 1 inch cubes.

Once the potatoes are cooked, mix them with some of the dressing, add diced hard-boiled eggs and more dressing.

Dilly Potato Salad with Whole Grain Mustard 

Adapted from Bay Area Bites ~ 6 servings

Ingredients

2 pounds Yukon Gold potatoes, peeled and cut into 1 inch cubes

2 eggs, hard-boiled and finely chopped

2 teaspoons white wine vinegar

3 scallions or 6 chives, finely chopped

2 + teaspoons of  finely chopped fresh dill or to taste

1/3 cup mayonnaise

1 1/2 tablespoons Dijon mustard

1 1/2 tablespoons whole grain mustard

Kosher salt and pepper to taste

Preparation

Place the eggs in a small pot and cover with water.  Bring to a boil over high heat then turn the heat down to medium.  Set your timer for 10 minutes and let the eggs simmer.  Drain the eggs and run under cold water.  Once cool enough to handle, peel and finely chop the eggs.  Set aside.

Place potatoes in a large pot of cold water and bring to a boil.  Turn the heat down to medium – medium high and cook the potatoes until they are tender when pierced with a fork, about 5 – 8 minutes. Drain the potatoes and place in a large  bowl.  Sprinkle the vinegar over the potatoes while still hot.  Sprinkle salt and pepper on the potatoes and toss gently.

Combine the mayonnaise and mustards and chop the dill and scallions or chives.  Once the potatoes are cool, add some of the dressing and all the herbs and toss with a spatula.  Add the chopped eggs, more dressing and mix gently.  If you prefer, you may add more mayonnaise and mustard to the potato salad.  Season to taste with salt and pepper.

Serve immediately or chill in the refrigerator for a few hours or overnight.