Ok, this is the ONLY potato salad that I will eat and it's delicious. It's got a great kick, it's nice and chunky and it is served warm. I like to serve it with BBQ sandwiches or hamburgers, but it is a great side dish to anything.
2-3 pounds Yukon Gold potatoes or baby white potatoes
1/2 cup mayonnaise (I have also made it with light mayo and can't tell the difference)
2 tablespoons whole grain Dijon mustard (like Gulden's)
1 shallot minced
3 tablespoons red wine vinegar
1 1/2 teaspoons black pepper
fresh parsley, finely chopped
Bring potatoes to a boil in a large pot (make sure the water covers potatoes completely) and cook for about 20 minutes or until just tender (test with a fork). Drain and rinse with cold water.
In a small mixing bowl, whisk together the remaining ingredients until combined and smooth.
Cut the potatoes into bite-sized chunks (about 1-inch cubes) and toss with the dressing. Top with parsley and toss once more. Serve warm.
2-3 pounds Yukon Gold potatoes or baby white potatoes
1/2 cup mayonnaise (I have also made it with light mayo and can't tell the difference)
2 tablespoons whole grain Dijon mustard (like Gulden's)
1 shallot minced
3 tablespoons red wine vinegar
1 1/2 teaspoons black pepper
fresh parsley, finely chopped
Bring potatoes to a boil in a large pot (make sure the water covers potatoes completely) and cook for about 20 minutes or until just tender (test with a fork). Drain and rinse with cold water.
In a small mixing bowl, whisk together the remaining ingredients until combined and smooth.
Cut the potatoes into bite-sized chunks (about 1-inch cubes) and toss with the dressing. Top with parsley and toss once more. Serve warm.
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