Total Time
25mins
Prep 10 mins
Cook 15 mins

This recipe is from All You magazine, where it was called Paul Revere Potato Salad. The bay leaf and garlic add a subtle difference. Rather than scallions, I used a small yellow onion and used Creole mustard instead of whole grain mustard. I also added Creole Seasoning (#127738) to taste.

Ingredients Nutrition

Directions

  1. Bring potatoes, bay leaves, garlic and enough cold salted water to cover to a boil in a Dutch oven.
  2. Simmer until potatoes are tender, about 12 minutes. Drain. Discard bay leaves and garlic.
  3. Combine scallions, celery, oil, vinegar and mustard in a bowl.
  4. Season with salt and pepper.
  5. Add potatoes.
  6. Stir in mayonnaise and parsley.
  7. Serve at room temperature or slightly chilled. (I thought this salad tasted better the second day.).
Most Helpful

We enjoyed this as a nice change from the traditional potato salads. Except for scaling to half, I followed the recipe (using reduced-fat Hellmann's) and especially liked the use of whole grain mustard in it. I preferred it at room temperature and agree with you that it was better the second day. Thanks for sharing the recipe!

GaylaJ April 11, 2007