It’s not a super happy Saturday for us because we are packing and cleaning ALL day…ugh. I really very strongly dislike packing. It’s not so bad at first when there are some big easy things to pack, like a bookshelf or a TV stand. But then you look around and see a million little random things and it looks like you have made no progress.
Seth’s parents are coming in today to help us though, so I am REALLY looking forward to having two extra sets of hands!
So right now I am taking a little break from the chaos to tell you about this delicious potato salad.
Potatoes are Seth’s favorite food. Hands down. No competition.
And he does not discriminate between the forms of potato preparation – mashed, roasted, salad-ed (?) ((DEFINITELY not a word)) – anything works for him.
I wanted to make a more unique version of potato salad, and I thought Dijon mustard and chives would be a super tasty combo.
And it definitely was! You get a nice tangy kick from the Dijon, creaminess from the mayo, and the chives just add another note of flavor that pairs so well with everything else.
This is also a great way to lighten up potato salad a bit since you are adding less mayo than you normally would.
There are a few potato salad tricks and tips that really help when you are making this crowd pleasing side, whether it be this particular recipe, or any other potato salad!
1. Cut your potatoes relatively small – about 1/2 inch cubes. Potatoes are naturally a very bland food when they aren’t seasoned or dressed, so if you cut the potatoes in big chunks, the ratio of dressing to potato won’t be right and you will have a super bland bite. If you chop them smaller, there is enough dressing on there to flavor each potato perfectly and your salad (they really shouldn’t call it a salad by the way) will turn out much better!
2. Salt your water! If you are boiling the potatoes, add a liberal amount of salt to the water – it should taste like the ocean. This trick won’t make your potatoes salty, but it will give them a little extra flavor and help with aforementioned typical bland potato issue.
3. When you add in your dressing, fold it into the potatoes so they won’t break apart and mash.
And there ya go! Perfect potato salad :).
I better get back to packing now…
I really don’t want to.
I would rather ramble on here for a while longer.
But I should go.
Have an awesome weekend!!!
- 1.5 pounds yellow potatoes
- 2 tablespoons Dijon mustard
- 3 tablespoons light mayonnaise
- 2 tablespoons chopped chives plus more for garnish
- Bring a pot of SALTED (it should taste like the ocean) water to a boil
- Chop your potatoes into ½ inch cubes
- Add them to the boiling water and reduce to a simmer
- Simmer the potatoes for 10-15 minutes, or until they are tender when you pierce them with a fork or knife
- Drain the potatoes in a colander for a few minutes until they are dry
- Add the potatoes to a bowl
- Place the bowl in the fridge and leave until the potatoes are cold, or until you are almost ready to serve
- Take the potatoes out and fold in the mustard, mayonnaise, and chives
- Season to taste with salt
- Garnish with extra chives
- *The total time of the recipe does not include the time needed for the potatoes to cool, since that will vary per person*
If you make this or any of my other recipes, be sure to Instagram it and hashtag #thegarlicdiaries!