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–+ servings

Hunty-Mustard Potato Salad Recipe

La Faguette
A nice, light potato salad, hunty! OK?!?
5 from 1 vote
Tried this recipe?Tag @la_faguette_ on Instagram!
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Prep Time 45 minutes
Resting Time 1 hour
Total Time 1 hour 45 minutes
Course Side Dish
Cuisine American
Servings 6 people

Ingredients
  

  • 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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