Honey Mustard Potato Salad

Honey Mustard Potato Salad
Honey Mustard Potato Salad

Our recipe for Honey Mustard Potato Salad is as close to “set it and forget it” as it gets. With comfort flavors like brown mustard, honey, and maple sugar as its base, our Honey Mustard Powder is warm and inviting. It lends itself to big-batch, shareable food. Enter the cozy, familiar potato salad. Normally made with mayonnaise or sour cream, traditional potato salads are much beloved but heavy. This German-style potato salad is more nimble, with the only oil in the recipe used to roast the potatoes, and dressed with a sauce made from vinegar and water. It’s packed with so much flavor you won’t miss the mayo, and you may be ready for an after-lunch game of frisbee instead of a nap.

Despite their diminutive size, small red potatoes are mighty and they’re the right choice for this salad. Their firm, waxy flesh can stand up to both roasting and a half an hour of marination in an acidic vinegar sauce without getting mushy, and their thin skin gets kind of crispy and fun to eat, not chewy or leathery. All you do to prepare the potatoes is wash them and, of course, trim off any large eyes or brown spots before cutting them into bite-sized quarters. Pro tip: If you have a roasting tray with sides, you can toss the potatoes right in the pan you roast them in and coat them with the seasonings there. You won’t even have to dirty a mixing bowl.

For maximum flavor, it’s important to dress the potatoes with the sauce made with Honey Mustard Powder right after they come out of the oven. The cell walls of the potatoes have partially broken down during roasting, so they are open and ready to absorb flavors. To make the potatoes even more yummy you could stir them every so often as they sit in the dressing, to ensure even distribution. Do so gently, to prevent potatoes from breaking apart. As the potatoes cool their cell walls collapse a little on each other, closing the pathways that dressing could use to go deeper into the potato. After half an hour, the potato will have absorbed as much flavor as it’s going to take. Please note that the exact opposite is true when making a potato salad with mayonnaise; dressing hot potatoes with mayonnaise will cause the mayo to “break”, or melt apart. With those recipes, you need to let the potatoes cool for half an hour before dressing them.

Garnish Honey Mustard Potato Salad with tender, oniony chives. The fresh flavor makes for terrific contrast with the warmth of mustard. If you don’t care for the onion flavor, try garnishing with fresh parsley or marjoram.

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Ingredients:
Instructions:
  1. Preheat the oven to 400°F.
  2. Wash and quarter the potatoes.
  3. Combine Cracked Rosemary, Granulated Garlic, Kosher Salt, and Medium Grind Black Pepper with olive oil and thoroughly coat the potatoes.
  4. Roast Potatoes for 1 hour at 400°F, stirring after half an hour.
  5. Whisk together Honey Mustard Powder, apple cider vinegar, water or broth, and Worcestershire sauce.
  6. Pour Honey Mustard blend over hot potatoes and stir to coat.
  7. Allow flavors to penetrate for 30 minutes.
  8. Garnish with fresh chives and serve warm or at room temperature.
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