3 MUSTARD POTATO SALAD

3 MUSTARD POTATO SALAD image

Yield 8 servings

Number Of Ingredients 11

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2 pounds medium red potatoes
1/2 C plus 2 TBS mayo
2 TBS Dijon mustard
1 TB whole-grain mustard
1 TB yellow mustard
2 TBS red wine vinegar
2 TBS olive oil
1 sm red onion, finely chopped
1/2 c finely chopped roasted red peppers
2 TBS finely chopped flat-leaf parsley
salt and freshly ground pepper

Steps:

1. Put the potatoes in a lg pot of water and bring to boil. Cook over moderate heat until tender, about 25 min. Drain and let cool completely, then cut into 1" pieces. 2. In a lg bowl, combine mayo and mustards, vinegar and olive oil and whisk until smooth. Add the onion, roasted red peppers and parsley. Gently fold in the potatoes and season with salt and pepper. Cover and refrigerate overnight. The potato salad can be refrigerated for up to 3 days. Let stand 30 min before serving.