Recipe Background
A potato salad without the mayo? Is such a thing possible? Yes, and it is delicious! Mustard Seed Potato Salad is a tender, tangy, and delightfully savory dish! The mustard flavor is bold, and the sour cornichons add a new dimension to the fluffy potatoes! Mustard Seed Potato Salad is a new way to approach a beloved favorite!
A potato salad without the mayo? Is such a thing possible? Yes, and it is delicious! Mustard Seed Potato Salad is a tender, tangy, and delightfully savory dish! The mustard flavor is bold, and the sour cornichons add a new dimension to the fluffy potatoes! Mustard Seed Potato Salad is a new way to approach a beloved favorite!
Ingredients
- 2 pounds tiny baby potatoes
- 1 cup scallions chopped
- 1/2 cup cornichons chopped
- 4 tablespoons whole-grain mustard
- 1 tablespoon plus 1 teaspoon olive oil
- 1 teaspoon caraway seeds lightly toasted
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3 cups baby arugula
Directions
- In a pot of boiling water, add the potatoes and cook until they are fork-tender, about 20 minutes.
- Add the potatoes to a bowl of ice water and allow them to cool.
- In a large bowl, add the cooled potatoes, the scallions, the cornichons, the whole-grain mustard, the olive oil, and the caraway seeds and gently mix to combine.
- Add the salt, the pepper, and the arugula to the potato mixture and stir to combine.
- Transfer the potato mixture to a serving bowl and serve.
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