Spring Potato Salad

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.

Ready In:
1hr
Serves:
Units:

ingredients

directions

  • Cook new potatoes in boiling salted water to cover for 15-20 minutes.
  • Peel .
  • Toss warm potatoes with scallions.
  • Combine olive oil with rest of ingredients.
  • Pour over potatoes and toss.
  • Serve warm.
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RECIPE MADE WITH LOVE BY

@Bellablue
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@Bellablue
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"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."
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  1. 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]
    Reply
  2. 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.
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