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New Potato Salad with Creamy Mustard Sauce

Boris Mann's picture
July 2, 2008 - 10:09pm — Boris Mann
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Summary

Yield
Prep time30 minutes
Flavorspotatoes mustard potato dill mint pickle green onion apple cider vinegar cream cheese
MealtimeDinner Lunch

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

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. 

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