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Creamy Mustard Potato Salad

The Goods
  • Potatoes
  • 2 pounds small red OR fingerling potatoes, quartered
  • 2 teaspoons salt, optional
  • 1/4 cup cider vinegar
  • Creamy Mustard Dressing
  • 1/2 cup Mazola® RightBlend® Oil
  • 1/3 cup reduced fat sour cream
  • 3 tablespoons white wine vinegar
  • 1 tablespoon water
  • 1 tablespoon honey
  • 2 cloves garlic
  • 2 tablespoons Dijon mustard
  • 1/2 teaspoon celery salt
  • 1/4 cup loosely packed fresh dill
  • 1/4 cup freshly packed fresh parsley
  • 2 tablespoons minced fresh chives

Excellent potato salad for picnics or barbecues! Serve warm or chilled.

4 to 6 servings
Prep Time:
20 min
Cook Time:
20 minutes
Total Time:
40 min
Make Good is Easy

Bring 3 quarts water to a boil in a large saucepan; add potatoes and salt.  Cook for 10 minutes or just until tender; drain. Sprinkle boiled potatoes with vinegar and set aside.

For the dressing, combine all ingredients except dill, parsley and chives in a blender or food processor.  Puree until very smooth, about 1 minute. Add herbs and pulse 4 or 5 times, just until herbs are well minced. Dressing can be made up to 1 week ahead and refrigerated.

Pour dressing over potatoes and stir to coat. Garnish with additional herbs, if desired; serve immediately.


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