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  • Writer's pictureBAFM

From Market to Plate: Mustard and Herb Potato Salad

Our vendors are harvesting fresh potatoes and onions, and right now, a mustardy potato salad goes with everything we are grilling on beautiful Autumn evenings.

Mustard and Herb Potato Salad

2 pounds small potatoes, scrubbed and halved

Kosher salt

1/4 cup cup olive oil

1 small red onion, thinly sliced

1/4-1/2 teaspoon Lawry's Seasoned Salt

1/4 cup apple cider vinegar

3-4 tablespoons whole grain mustard

1 teaspoon coarsely ground black pepper

Pinch of cayenne pepper

1/4 cup coarsely chopped parsley,

3 tablespoons finely chopped chives

Boil potatoes in salted water until tender. Drain.

Meanwhile, heat oil in a medium skillet. Add onion; season with Lawry's. Cook, stirring occasionally, until soft and wilted, but NOT browned.

Transfer onion and oil to a large bowl. Stir in vinegar, mustard, black pepper, and cayenne.

Add drained potatoes, parsley, and chives to vinaigrette and toss to combine.

Taste and season with salt and black pepper if needed; drizzle with more oil, if desired.

Serve warm or at room temperature for best flavor. (Serves 6)

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