Tangy Potato Salad

One of my staples for a backyard BBQ is the potato salad. If you're having a potluck it is usually the easiest item to pick up in a tub from Costco that will feed at least 50 people. 

But what happens if I told you, you could make it at home with whole foods that won’t leave you with an upset stomach from the store bought stuff. This recipe uses fresh herbs and has a tangy mustard sauce that gives you the nostalgia of your tubbed potato salad without adverse side effects. 

Prep Time: 10 min Total Time: 2 hrs Servings: 6-8 people

5-6 yellow or rustic potatoes cut into 1 inch cubes with the skin on 

½ cup chopped white onion 

1 cup of chopped cucumber 

1/4 cup chopped dill

1/4 regular mustard 

¼ dijon mustard 

3 tbsp of white balsamic vinegar 

1 cup of mayonnaise 

Salt and pepper to taste 

Step 1: Boil your cut potatoes in a pot with 1 tsp of salt. Boil for 8-10 min until soft. Remove from heat and drain. Set aside into a large bowl. 

Step 2: Make your dressing. Mix your mayo mustard, dijon mustard, white balsamic vinegar and salt and pepper into a small bowl. Set aside 

Step 3: Chop your cucumber, onion and dill. 

Step 4:  Add your dressing to your potato bowl. You can gently mash the potatoes a little bit, but don’t over do it, you still want some cubed potatoes in the salad. Mix in your veggies until full incorporated. 

Step 5: Place the bowl in the fridge for at least a couple hrs before serving. Garnish with extra dill, chives or green onion.