As I was rounding up recipes for your Memorial Day cookout last week, I was shocked to learn that while I’ve prepped and referenced it approximately 100 times over the years, I did not have a dedicated post to the BBQ side dish I’ve made more than any other: Double Mustard Potato Salad. We first found a version of the recipe in a Mark Bittman cookbook — I’m talking like late 90s here, that is how much of a keeper it is — and the beauty of it is that you can swap in any mustard, any vinegar, any herb depending on what you have around, but here is the way we make it the most often.
Double Mustard Potato Salad
3 pounds small firm potatoes (red, white, Yukon gold) peeled, and halved (you want the pieces to be roughly the same size, so if you have a particularly large potato, maybe cut into thirds, use your judgement)
1 1/2 heaping tablespoon whole grain mustard
1 1/2 heaping tablespoon Dijon mustard
⅓ cup red wine vinegar (or Trader Joe’s white balsamic)
salt and freshly ground black pepper
1/3 cup olive oil
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh basil
1 bunch scallions, white and light green parts only, chopped (about 1/4 cup) or minced red onion
Add potatoes to a large pot and cover with generously salted water. Boil gently, until a knife slides through potatoes easily, about 15 minutes. You don’t want to undercook the potatoes, but they also need to retain their structure. While potatoes are boiling, add mustards to a large bowl. Whisk in vinegar, salt and pepper, then olive oil. When potatoes have finished cooking, drain, and let cool until they can be handled and sliced. Slice them into thick disks as shown, then gently toss in the bowl allowing the slightly warm potatoes to absorb the dressing. Add herbs and scallions (or onions) and toss to combine.
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