This time of year it’s all about picnics and bbq’s and with that comes lots of potato salad! Since fresh, sustainable ingredients are in an abundance during the summer, my friends over at French’s Mustard are promoting recipes that are naturally amazing and from the farm. So I decided to use their 100% natural yellow mustard in a traditional summer time recipe, with a twist! Seeing as how French’s yellow mustard starts with farm-grown, whole mustard seeds, crafted with only the highest quality, stone ground, #1 grade, whole mustard seeds and select herbs and spices (including turmeric), French’s is 100% natural, gluten free and kosher … and it has 0 calories! Unlike some mustards, there’s nothing artificial. No preservatives, fillers or thickeners – French’s is naturally amazing and is the preferred mustard for your favorite summer foods. Like my yummalicious tangy potato salad! #NaturallyAmazing
- 5 lbs red potatoes, cut into bite sized chunks
- 1 1/2 cups French’s All Natural mustard
- 1/4 cup Vegan Greek yogurt
- 6 tablespoons apple cider vinegar
- 4 tablespoons olive oil
- 1 tablespoon dill
- salt and pepper, to taste
- fresh chopped parsley, for garnish
- Begin by chopping your potatoes. You want them to be as uniformly cut as possible.
- Add to a large pot. Add cold water to the pot until the potatoes are fully covered.
- Cover and bring to a boil. Once boiling, remove top and lower heat to a simmer.
- Cook until potatoes are done but still firm (about 15 minutes, but check periodically).
- Remove from heat, drain, and let cool.
- While waiting for the potatoes to cool, make the dressing. Add the mustard, Greek yogurt, cider vinegar, olive oil, and salmon with dill spice blend to a bowl and mix to combine.
- When completely cooled, add the potatoes to the bowl with the dressing, stirring carefully to coat evenly. Potato salad is best when it has time for the flavors to meld. If possible, cover and refrigerate overnight.
- Sprinkle with fresh chopped parsley when ready to serve.
*This post was brought to you by the makers of French’s Yellow Mustard. I received compensation to write this post through the French’s Naturally Amazing Program … all opinions expressed are my own.