Ingredients
- 1 1/2 pounds potatoes (red, medium)
- 4 ounces red onion (1/2 onion, minced)
- 3 ounces green bell pepper (1/2 pepper, diced)
- 3 ounces red bell pepper (1/2 pepper, diced)
- 2 tablespoons Dijon mustard
- 1 tablespoon mustard (coarse grain, with seeds such as Pommery)
- 1/4 cup extra-virgin olive oil (preferably a good quality brand)
- 2 to 3 tablespoons red wine vinegar (to taste)
- 1/2 cup fresh chopped parsley (Italian parsley)
- Sea or kosher salt, to taste
- Fresh ground black pepper, to taste
How to Make
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Step 1: Wash and boil the unpeeled, whole potatoes until just tender (about 20 minutes). Drain. Cut potatoes into 1/2 - 1 inch pieces (or slice if you prefer). Place in a large serving bowl and set aside.
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Step 2: In a small bowl, combine the mustards and olive oil. Add the red wine vinegar, red onion, bell peppers, parsley, salt and pepper to taste. Mix to blend.
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Step 3: Pour the mustard mixture over the potatoes and toss gently to coat. Serve or keep covered in the refrigerator. Return to room temperature before serving.
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TIP: It is best to not let the potatoes cool completely before adding remaining ingredients. Add ingredients to the potato salad while potatoes are still slightly hot/warm. This helps penetrate more deeply into the potato.
We hope you enjoy this recipe!
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