I fucking love potato salad. But I’m picky about my potato salad. Mayo and non-mayo are both amazing, it’s the balance of other ingredients that make or break it. Too much mustard, dressing, or sweetness can completely throw the harmony off.

The answer? Honey-mustard vinaigrette, Hunty!!! Perfectly sweet and acidic, with a balance of earthiness from the dijon and whole grain mustards. A crunch factor is always welcomed, so ‘come on down!’ radish and celery! The potato salad is rounded out with capers and scallion to give you a twist of tangy and bright.

I can’t tell you how many people have said, ‘Oh, I normally don’t like potato salad, but this is SO good!’ I know, Karen. I know.

Hunty-Mustard Potato Salad Recipe

La Faguette

A nice, light potato salad, hunty! OK?!?

5 from 1 vote

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Prep Time 45 minutes mins

Resting Time 1 hour hr

Total Time 1 hour hr 45 minutes mins

Course Side Dish

Cuisine American

Servings 6 people

Ingredients

  

1x2x3x

• ▢ 2 lbs fingerling potatoes (I love using multi-colored ones!)
• ▢ ¼ cup honey
• ▢ ¼ cup dijon mustard
• ▢ ½ Tbsp whole grain mustard
• ▢ ½ Tbsp lemon juice, fresh
• ▢ 2 Tbsp apple cider vinegar
• ▢ ⅓ cup olive oil
• ▢ 5-6 radishes, sliced paper-thin, then roughly chopped + more for garnish
• ▢ ½ celery stalk, minced
• ▢ ¼ cup scallion, chopped + more for garnish
• ▢ 2 Tbsp capers, drained/rinsed/chopped
• ▢ kosher salt
• ▢ black pepper

Instructions

 

• Rinse and scrub your taters.
• Cut them into a little larger than bite-sized cubes. I go lengthwise first.
  
• Then into fourths or so.
  
• Cover potatoes with cold, salted water. Bring to a boil. Once boiling, cook for about 10 mins. Start checking for doneness around the 7 minute mark. Drain and run under cold water to stop cooking process.
• While potatoes are boiling, whisk together honey, mustards, lemon juice, and vinegar.
• SLOWLY whisk in the olive oil. Season with salt and pepper.
• Place your potitties in a large enough bowl for mixing. Add radishes, celery, scallion, and capers.
• Toss ingredients together, adding your hunty-mustard vinaigrette a little at a time, until it's happily dressed.
• Taste again and adjust seasoning if necessary. I usually salt again here, after all ingredients have been combined. Personal preference.
• Refrigerate until chilled, at least an hour. Serve cold.
• Pull down your pants and ENJOY!

Notes

1.) Set up your ‘mis en place.’ This means do what the recipe tells you to do to the individual ingredients, measure them out, and then place them in separate little bowls/dishes/what-have-you. When it’s time to build the recipe, you have everything measured and ready to go. It makes the entire process so much easier and more enjoyable!

2.) SLOWLY whisking in the olive oil is an important step. Put it in a glass measuring cup helps to pour it out easily. Don’t just dump it in!

3.) Dressing the potatoes a little at a time allows you to control the flavor. You can always add more BUT MY MAMA SAYS YOU CAN’T GO BACK!

4.) Make this a day in advance. It is a different potato salad (in a V GOOD WAY) the next day. 

69.) OMG DID YOU MAKE THIS?!? 

Tag @la_faguette_ on IG and hashtag it #lafaguette !

Keyword honey, honey mustard, honey mustard potato salad, mustard, potato, potato salad

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