| Prep: 20 mins | Cook: 30 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 168 | 7g | 1g | 23g |
| sugars | fibre | protein | salt |
| 2g | 2g | 3g | 0.1g |
One of my most cherished recipes, and one no doubt many of you have come to adore, is my Potato Salad with White Mustard Seed. This hearty dish is flavorful with a delicious crunch and a tangy twist that adds to the sweetness of the potatoes. A true culinary tribute to the rustic and robust flavors I have developed an expertise in over the years.
My Inspiration
As a seasoned chef who was born and raised in the rugged Rocky Mountains of Colorado, I’ve developed a sincere appreciation for natural ingredients and wholesome fare. The recipe is reminiscent of hearty mountain dishes I grew up enjoying. My partner Gordon especially appreciates it, thanks to its vibrant flavors, and I relish whipping it up for him every chance I get.
The Health Benefits
Moreover, Potato Salad with White Mustard Seed is as healthy as it is flavorful. Potatoes are packed with essential nutrients and are a great source of vitamins C and B6, manganese, phosphorus, niacin and pantothenic acid – all of which contribute to a balanced and healthy diet. The mustard seeds, aside from adding a lovely crunch to the dish, are a great source of selenium and omega-3 fatty acids, renowned for their anti-inflammatory qualities. Olive oil, adding a silky touch to the salad, is a source of monounsaturated fat which has been linked to reduced risk of heart disease. Plus, onions are high in antioxidants and can help control blood sugar levels. So you can rest assured you’re reaping more than just the taste rewards with this salad.
Complementary Dishes
To top it off, this delightful Potato Salad with White Mustard Seed makes a fantastic side dish for main courses of roast chicken or grilled trout. It also pairs wonderfully with seared steak, offering a lighter balance to the rich, hearty meat. But it’s versatile enough to be enjoyed by itself as lunch as well.
So there you have it: My Potato Salad with White Mustard Seed – a dish that’s near and dear to my heart for its rich flavors, its connection to my roots, and its compatibility with an array of other dishes. I hope it finds a place on your dinner table and in your heart as well.
What You’ll Need
- 6 medium-sized Red Potatoes
- 1 tablespoon White Mustard Seeds
- 3 cups of Water
- 1/4 cup White Vinegar
- 3 tablespoons Olive Oil
- 1/4 cup finely chopped Red Onion
- 1 large clove of Garlic, minced
- 1/2 cup chopped fresh Parsley
- Salt to taste
- Pepper to taste
Method
Step One
Start by washing the red potatoes thoroughly. Place them in a large saucepan, add 3 cups of water, ensuring the potatoes are well covered. Bring to a boil over medium-high heat. Reduce the heat and let it simmer until the potatoes are fork-tender, typically about 15 to 20 minutes.
Step Two
While the potatoes are cooking, heat a small skillet over medium heat. Add white mustard seeds. Cook, shaking the skillet often, until the seeds pop, about 1 to 2 minutes. Remove seeds from heat and set aside.
Step Three
In a large bowl, combine white vinegar, olive oil, finely chopped red onion, minced garlic, and the toasted white mustard seeds. Mix until well combined.
Step Four
Once the potatoes are done, drain the water and let them cool for a bit. Then, cut the potatoes into bite-sized pieces. Add the potato pieces to the bowl with the vinegar and mustard seed mixture. Toss well to ensure all the potatoes are coated.
Step Five
Add chopped fresh parsley to the bowl. Season with salt and pepper to taste. Toss everything again to mix the ingredients well.
Step Six
Let the potato salad sit for at least 30 minutes before serving to allow the flavors to meld. You can also refrigerate it to serve chilled, depending on your preference.
