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Mustard Potato Salad

🇺🇸 United States

Servings: 6 servings Prep: 10 minutes Cook: 15 minutes Total: 25 minutes

Ingredients

  • 3 pounds baby potatoes, halved
  • 2 teaspoons salt, plus more to taste
  • 2 tablespoons Dijon mustard
  • 2 tablespoons Greek yogurt
  • 2 tablespoons red wine vinegar
  • 1 teaspoon honey
  • ¼ teaspoon black pepper, plus more to taste
  • â…“ cup olive oil
  • 3 celery stalks, diced
  • 1 shallot, minced
  • ¼ cup chives, minced

Steps

  1. Place potatoes in a large pot and cover with cold water by 1 inch. Add salt and bring to a boil over medium heat.
  2. Reduce heat to a simmer and cook 10-15 minutes, until potatoes are fork tender. Drain and set aside.
  3. In a large bowl, whisk together Dijon mustard, Greek yogurt, red wine vinegar, honey, black pepper, and olive oil until emulsified.
  4. Add the warm potatoes to the dressing and toss gently to coat.
  5. Add celery, shallot, and chives; toss to combine. Season with additional salt and pepper to taste.
  6. Chill the salad for at least 1 hour before serving.

Source: feelgoodfoodie.net