pat's Recipe

Mustard Potato Salad (STL)

Category: Potato salads

for sauce vinaigrette:
1/4 tsp salt
1/4 tsp freshly ground black pepper
1/4 tsp dry mustard
6 Tbsp olive oil, divided
2 Tbsp vinegar, divided
for salad:
5 or 6 medium red potatoes
2 hard-cooked eggs
1/2 cup or more of your choice: onions, olives, pickles, celery, cucumbers, capers
1/2 cup mayonnaise
2 Tbsp prepared yellow mustard
1 Tbsp salt
paprika

Make the vinaigrette. In a small bowl, combine 1.4 tsp salt, pepper, dry mustard, 1 Tbsp olive oil and 1 Tbsp vinegar. Beat well with a wire whisk or a fork until smooth. Add 2 Tbsp olive oil; beat well. Add the remaining 1 Tbsp vinegar and the remaining 3 Tbsp olive oil; beat again. Warm slightly and mix well before using.
Make the salad. Boil potatoes, then peel and slice them while still warm. You should have about 2 cups. Marinate them in the warm vinaigrette.
Chop or slice eggs. Add to the potatoes along with your choice of onions, olives, pickles, celery, etc. Chill for at least an hour.
Mix together mayonnaise, prepared mustard, and 1 Tbsp salt. Stir into chilled potato mixture. Refrigerate at least 1 hour.

6 servings