Serves 8
45 min
Red Potato Salad with Mustard Dressing
Recipe GLPR2d7d35cab98c22
A bright and tangy Creole-inspired potato salad featuring tender red potatoes coated in a zesty mustard-based dressing infused with fennel, shallot, and garlic. Creamy yet refreshing, this dish is perfect as a side for any meal.
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Ingredients
6 pounds medium red potatoes
Salt
1 teaspoon fennel seeds
1 cup Creole or Dijon mustard
½ cup mayonnaise
1 tablespoon cider vinegar
½ tablespoon Worcestershire sauce
1 shallot, minced
1½ teaspoons minced garlic
Freshly ground black pepper
Directions
Scrub the red potatoes under cold running water to remove any dirt. Leave the skins on for this salad. Cut any larger potatoes in half so all pieces are roughly the same size for even cooking.
Place the prepared potatoes in a large pot of cold salted water. Bring to a boil over high heat, then reduce to medium and simmer for 20–25 minutes until the potatoes are fork-tender but still hold their shape.
While the potatoes cook, warm the fennel seeds in a small dry skillet over medium heat for about 1 minute, stirring often, until fragrant. Transfer to a mortar and pestle and crush lightly to release their oils.
In a large bowl, whisk together the mustard, mayonnaise, cider vinegar, and Worcestershire sauce until smooth. Stir in the crushed fennel seeds, minced shallot, and minced garlic.
Drain the cooked potatoes in a colander and let them cool slightly, about 5 minutes. While still warm (not hot), add them to the dressing bowl and gently toss to coat evenly.
Season the salad to taste with additional salt and fresh ground black pepper. Allow to rest at room temperature for 15–20 minutes so the flavors meld, then serve warm or chilled as preferred.
