Stone Ground Mustard Potato Salad

Stone Ground Mustard Potato Salad

This delicious potato salad is great for summer BBQ’s because it doesn’t contain mayo, so it won’t go bad. It’s also great for people who are looking for a version lower in fat and calories than traditional potato salad.

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Ingredients

  • 1/2 bag of red potatoes, cut in 1/8 (skin on)
  • 1 bunch of green onion or chives, chopped
  • 1 teaspoon of sea salt
  • 3 Tablespoons of stone ground mustard
  • 1/4 teaspoon of fresh ground pepper
  • 1 Tablespoon of raw Agave Nectar
  • 1/4 cup of Extra Virgin Olive Oil
  • 1/4 cup of Apple Cider Vinegar
  • 1 Tablespoon of lemon juice
  • Optional: fresh chopped parsley for garnish

Instructions

  • 1. Place cut potatoes in cold water, and add 1 Tablespoon of sea salt to the water to speed up boiling and add flavor to the potatoes.
  • 2. Bring water to a boil and allow potatoes to boil for 15 minutes, covered.
  • 3. While potatoes are cooking, mix the EVOO, mustard, agave,cider vinegar, lemon juice, salt and pepper in a bowl.
  • 4. Drain potatoes and allow to cool.
  • 5. Once at room temperature add the freshly chopped chives or green onion, pour the freshly whisked sauce over the top.
  • 6. Refrigerate for at least two hours.
  • 7. Sprinkle freshly chopped parsley over the top before serving.

Instructions

  • 1. Place cut potatoes in cold water, and add 1 Tablespoon of sea salt to the water to speed up boiling and add flavor to the potatoes.
  • 2. Bring water to a boil and allow potatoes to boil for 15 minutes, covered.
  • 3. While potatoes are cooking, mix the EVOO, mustard, agave,cider vinegar, lemon juice, salt and pepper in a bowl.
  • 4. Drain potatoes and allow to cool.
  • 5. Once at room temperature add the freshly chopped chives or green onion, pour the freshly whisked sauce over the top.
  • 6. Refrigerate for at least two hours.
  • 7. Sprinkle freshly chopped parsley over the top before serving.

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Dr. Olivia Joseph

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