Creamy Mustard Potato Salad: A Tangy Twist for Lunch

Ingredients

- 2 pounds potatoes, peeled and diced
- 1/4 cup whole-grain mustard
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 tablespoons vinegar
- 1 teaspoon salt

Instructions

1. Prepare the Potatoes:
- Place the peeled and diced potatoes into a large pot.
- Fill the pot with cold water until the potatoes are fully submerged. Add a pinch of salt.
- Cover the pot with a lid and place it on the stove over medium-high heat. Bring the water to a boil.

2. Cook the Potatoes:
- Once boiling, reduce the heat to medium and let the potatoes simmer.
- Cook the potatoes for about 15 minutes, or until they are fork-tender. Be careful not to overcook them to avoid a mushy texture.
- Once cooked, drain the potatoes in a colander and allow them to cool for about 10 minutes.

3. Prepare the Dressing:
- In a large mixing bowl, combine the whole-grain mustard, mayonnaise, sour cream, vinegar, and salt.
- Use a whisk to mix the ingredients until you achieve a smooth, creamy dressing.

4. Combine Potatoes and Dressing:
- Gently add the cooled potatoes to the bowl with the dressing.
- Use a spatula to carefully fold the potatoes into the dressing, ensuring each piece is evenly coated.
- Taste and adjust seasoning if necessary.

5. Chill and Serve:
- Transfer the potato salad to a serving dish and cover.
- Refrigerate for at least 1 hour to allow the flavors to meld.
- Before serving, give the salad a final stir and garnish with a sprinkle of fresh herbs if desired.

Total Time

PT1H30M
1 hour 30 minutes

Type of Dish

Lunch

Keywords

Potato salad, creamy mustard, stove-cooked, lunch idea, tangy salad, quick lunch, easy potato dish, whole-grain mustard, cool lunch, potato recipe

Recipe Yield

Feeds 4 adults

Calories

Total: 1,800 calories

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