A simple potato salad made sophisticated with our mustard and a lot of imaginative flavour bending.
2 1/2 lbs baby white potatoes, cleaned and scrubbed
4 large eggs, room temp. (optional)
1 tsp. prepared horseradish
3 tbsp. apple cider vinegar
2 tbsp. SMAK DAB Mustard (any flavor will do!)
1 tsp honey (if not using Honey Horseradish, Canadian Maple)
1/3 cup olive oil
1 cup parsley leaves, chopped
3 tbsp. coarsely chopped dill pickles
3 tbsp. chopped chives
Cook potatoes in a large pot of boiling water for 20-30 minutes, or until fork tender. Drain and cool.
Optional: Meanwhile, cook eggs in a pot of boiling water until yolks are still soft, but whites are set. About 7-8 minutes. Gently drain eggs and run under ice cold water until they feel cold to the touch. Peel the eggs and set aside.
Whisk vinegar, mustard, horseradish, and honey (if using) in a bowl. Slowly add in oil, whisking continuously. Whisk until emulsified, and season with salt and pepper. Set aside 3 tbsp. for drizzling before serving.
Halve potatoes and add to the bowl of vinaigrette. Add parsley and toss to coat. To serve, add in halved or quartered eggs, and drizzle with remaining sauce. Sprinkle with chopped pickles and chives.
Recipe provided by Smak Dab Mustards.
Check out more recipes at