Potato Salad gets a bad rap. It’s too often laden with mayo, one-dimensional, and just way too heavy. Usually, after a few bites, I’m bored with it. That is, until I tasted the potato salad at Cochon Butcher in New Orleans. Now that potato salad kept my interest.
To be sure, it was rich (potato salad isn’t meant to be light), but it had other elements that jazzed it up.
Firstly, it was heavy on the mustard. The tang of the whole-grain mustard cut the richness of the mayo and left the potato salad feeling lighter than most. Secondly, elements of freshness — handfuls of scallions and dill brought some aromatic herbaceous flavor to the party. When you toss the scallions and dill together with the hot potatoes, you’ll get a nice fragrant waft of goodness.
Potato salad plays well with pulled pork, burgers, and hot dogs. Prolong your summer indulgence while you can and whip up a bowl for your next cookout.
Bonus Tip: Leftovers make amazing Potato Salad Hash Browns the next morning! Just heat a skillet, add a touch of oil, and try to flatten the potato salad in the pan to get the most crispy surface area possible. Most importantly, resist flipping until a crust has formed.
This Potato Salad was inspired from the one I tasted at Cochon Butcher in New Orleans. It is heavy on the mustard – the tang of it cuts the richness of the mayo and leaves the salad feeling lighter than most potato salads. Handfuls of scallions and dill also bring some fresh herbaceous flavor to the party. (Bonus Tip: Leftovers make an amazing Potato Salad Hash Browns the next morning! Just heat a skillet, add a touch of oil, and try to flatten the potato salad in the pan to get the most crispy surface area possible. Most importantly, resist flipping until a crust has formed.)
Yields: 8-10 servings (about 2 quarts)
Prep Time: 10 minutes
Cooking Time: 35 minutes
Cooling Time: overnight
3 lbs (about 18) red-skinned potatoes, cleaned and quartered (you can peel them too if you prefer no skin)
3 scallions, finely chopped
1 big handful dill, finely chopped
1/2 cup mayonnaise
3 tablespoons Dijon mustard
2 tablespoons whole grain mustard
1 tablespoon white wine vinegar
Kosher salt and pepper to taste
- Place potatoes into a large pot of salted water and bring to a boil. Cook the potatoes at a rolling boil until you can easily stick a fork through them (about 35 minutes).
- Drain and toss together with the scallion. Add the dill.
- In a bowl, mix together mayo, Dijon mustard, whole grain mustard, and white wine vinegar. Add to the potatoes and mix well.
- Let chill overnight. Before serving, add salt/pepper to taste.