Mustard Seed Potato Salad

READY IN: 30mins
Recipe by chia

i found this online from food tv, this was a great side to bbq chicken and ribs.

Top Review by echo echo

Wow, this is fantastic! The garlic adds significant favor that nevertheless is far from overwhelming as you might fear. For the fresh herbs, I used approximately 1 Tbsp thyme, 1 1/2 Tbsp tarragon and then filled in the rest with parsley to make 1/3 cup. This is the most wonderful dressing, and I think it would also be good on other dishes, such as cooked green beans. Applause, applause!

Ingredients Nutrition

Directions

  1. Clean and slice potatoes into bite sized rounds and boil until fork tender.
  2. Squeeze out the pulp from the head of garlic.
  3. Make vinaigrette by whisking garlic, mustard and vinegar in a bowl and then slowly whisking in olive oil, season with salt and pepper and add mustard seeds at the end.
  4. While potatoes are still warm and drained, toss with vinaigrette. Just before serving add onions, herbs and watercress.

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