 | | Directions |
- Place potatoes in large pot of boiling water.
- Cook over medium heat just until tender, approximatley 25 minutes, don't overcook.
- Drain potatoes and allow to cool completely, then cut into 1 inch pieces.
- In a large bowl, combine mayonnaise with the mustards, vinegar and olive oil.
- Whisk until smooth.
- Add the onion, roasted red pepper, celery and parsley.
- Gently fold in the potatoes and season with salt and pepper.
- cover and refrigerate overnight.
*Note: This potato salad can be made up to three days ahead. |
|
|
Prep Time: 20 minutes
Cook Time: 25 minutes
Container: large mixing bowl, large pot
Servings: 8
|  | | Ingredients | | - | | 2 pounds red potatoes - unpeeled |
| - | | 1/2 cup mayonnaise |
| - | | 2 tablespoons Dijon mustard |
| - | | 1 tablespoon grainy mustard |
| - | | 1 tablespoon brown spicy mustard |
| - | | 2 tablespoons olive oil |
| - | | 1/2 red onion - finely chopped |
| - | | 1 stalk celery - chopped |
| - | | 1/2 can roasted red pepper - finely chopped |
| - | | 2 tablespoons fresh parsley - chopped |
| - | | salt and pepper to taste |
| |
| |
