Red Skinned Potato Salad with Three Mustard Vinaigrette
It's the tangy three mustard vinaigrette and use of bacon that set this red skinned potato salad miles apart from your typical mayonnaise based spud salads.
Servings 8 large portions
Ingredients
Three Mustard Vinaigrette
- 1 Tbsp Whole Grain Mustard
- 2 Tbsp Dijon Mustard
- 1 Tbsp Yellow Mustard
- 3 Tbsp Sugar
- 1 1/2 tsp Granulated Garlic
- 1 1/2 tsp Onion Powder
- 1 tsp Kosher Salt
- 1/2 tsp Fresh Cracked Pepper
- 1/4 cup Apple Cider Vinegar
- 1/2 cup Vegetable Oil
Red Skinned Potato Salad
- 2 1/2 lbs Red Skinned Potatoes
- 1 cup Jullienned Carrots
- 1 cup Sliced Celery
- 1/2 cup Short Jullienned Red Onion
- 3/4 cup Fresh Chopped Bacon Cooked
- 1 Tbsp Chopped Parsley
- 1 recipe Three Mustard Vinaigrette
Instructions
Red Skinned Potato Salad
- Slowly boil the potatoes in salted water until fork tender. About 20-30 minutes. Drain and allow to cool and firm.
- Prep and cut veg and bacon while potatoes are cooking if not cut already.
- Mix vinaigrette while potatoes are cooling.
- Lightly toss all ingredients together being careful to not break up potatoes.
Three Mustard Vinaigrette
- Mix the first nine together in a small to medium bowl. Slowly whisk the oil into the mixed ingredients to form an emulsified vinaigrette.