How to make it

  • Put the potatoes in a saucepan, add water to cover and bring to a boil over high heat. Reduce the heat to medium and cook, uncovered, until the potatoes are tender, 15 to 20 minutes. Drain and let stand until just cool enough to handle. Cut each potato in half (or quarters, if the potatoes are large) and place in a warmed serving dish. Or, cube russet or Yukon Gold potatoes and cook until tender.
  • In a small bowl, whisk together the mustard, mayo, the vinegars and the green onion until well blended. While whisking, slowly drizzle in the olive oil to make a thick dressing. Add salt and pepper to taste. Pour the dressing over the warm potatoes, mix gently and serve immediately.

Reviews & Comments 2

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  • mrcooksalot 8 years ago
    great post...
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    " It was excellent "
    jeef_boner ate it and said...
    Wonderful basic recipe. There's soooo many ways it could go from here. This is a building block everyone should have. Swap ingredients and it is so much more every time. Use fresh herbs, trade rice vinegar for cider, or white / red balsamic, sour cream for mayo, pickled ginger for green onion, etc... Thanks.
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  • otterpond 8 years ago
    I just love warm potato salads. Wonderful combination of flavors.
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