Creamy Mustard Potato Salad
This flavorful dressing over red potatoes creates a picnic favorite.
INGREDIENTS
- 2 lbs. small red potatoes, unpeeled, washed and sliced
- 1/2 cup Silk Unsweetened
- 4 Tbsp. Dijon mustard or horseradish
- 4 Tbsp. white wine vinegar
- 4 Tbsp. olive or canola oil
- 3 green onions, thinly sliced
- 1 tsp. salt
PREPARATION
Boil potatoes in salted water until tender, about 15-18 minutes. Drain and return to pot.
While potatoes are boiling, prepare dressing. In medium bowl whisk together Silk, mustard and white wine vinegar until thoroughly combined. Slowly drizzle in olive oil until completely incorporated. Stir ½ of the onions, salt and pepper.
Pour dressing over the hot potatoes and gently stir until the potatoes are coated with dressing. As the potatoes cool, they will soak up the dressing. Adjust salt and pepper. Serve slightly warm or room temperature garnished with remaining.
Serves 4
Preparation Time: 25 minutes
Level of Difficulty: Easy-Moderate
