Wow does this sound delish!
Let this stand for 30 minutes before serving. It keeps for up to 3 days in the fridge.
This recipe is from Iron Chef Todd English. It’s fast, easy, and best of all, with all that mustard it is incredibly tasty.
Vegetarian Todd English recipe for Three-Mustard Potato Salad
2 pounds medium red potatoes
1/2 cup plus 2 tablespoons mayonnaise
2 tablespoons Dijon mustard
1 tablespoon whole-grain mustard
1 tablespoon yellow mustard
2 tablespoons red wine vinegar
2 tablespoons extra-virgin olive oil
1 small red onion, finely chopped
1/2 cup finely chopped roasted red peppers
2 tablespoons finely chopped flat-leaf parsley
Salt and freshly ground pepper |
Put the potatoes in a large pot of water and bring to a boil. Cook over moderate heat until tender, about 25 minutes. Drain and let cool completely, then cut into 1-inch pieces. |
In a large bowl, combine the mayonnaise with the mustards, vinegar and olive oil and whisk until smooth. Add the onion, roasted red peppers and parsley. Gently fold in the potatoes and season with salt and pepper. Cover and refrigerate overnight. |
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