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New Potato Salad with Creamy Mustard Sauce
July 2, 2008 - 9:09pm — Boris Mann
Description
I never make mayonnaise-based potato salads, but lean towards German-style vinegar dressings. I often add mustard because a) I love Dijon and b) it adds a bit of creamyness. This particular mix has me adding cream cheese, because it happened to be sitting around and seemed a good fit for the fresh mint.
Ingredients
- 3 lb potatoes, small new
- 2 T Dijon mustard
- 2 tbsp cream cheese
- 2 T olive oil
- 2 tbsp apple cider vinegar
- 2 tbsp fresh mint, chopped
- 1 t dill
- 2 tbsp pickle juice
- 1⁄3 c green onions, chopped
- 1⁄3 c dill pickles, chopped
Instructions
Pick small new potatoes and/or chop them into 1 1/2" pieces. Boil until just tender. Add the green onions, dill pickles, dried dill, and fresh mint. Whisk together the remaining ingredients, pouring the olive oil in last while whisking. Toss the potato herb mixture with the sauce, then salt and pepper to taste.
Can be served warm (i.e. right after the potatoes are done) or chilled to let the flavours sink in.