Spring Potato Salad

READY IN: 1hr
Recipe by Bellablue

This potato salad has a bit of a kick to it from the dry mustard. Easy, light and delicious. I serve this with Roasted Green beans for an all vegan menu. Cut the potatoes to your liking or, if small enough leave whole. I soak the scallions in cold water as they are a bit strong for me.

Top Review by Sydney Mike

With one exception (I didn't peel the potatoes ~ We like the extra nutrients in that part of the potato.), your recipe was followed & the salad was wonderful! I usually like my potato salad cold, & that's how it was the 2nd time around, but it was delightful as made, served warm, too! A very nice change from the usual potato salad! [Made & reviewed for one of my adoptees in this Spring's round of Pick A Chef]

Ingredients Nutrition

Directions

  1. Cook new potatoes in boiling salted water to cover for 15-20 minutes.
  2. Peel .
  3. Toss warm potatoes with scallions.
  4. Combine olive oil with rest of ingredients.
  5. Pour over potatoes and toss.
  6. Serve warm.

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