Creamy Mustard Potato Salad

  • Yield:

    4 to 6 servings

  • Total Time:

    40 mins

  • Prep Time:

    20 mins

  • Cook Time:

    20 mins

Ingredients

  • Potatoes
  • 2 pounds small red OR fingerling potatoes, quart ered
  • 2 teaspoons salt, optional
  • 1/4 cup cider vinegar
  • Creamy Mustard Dressing
  • 1/2 cup Mazola® Corn Oil
  • 1/3 cup reduced fat sour cream
  • 3 tablespoons white wine vinegar
  • 1 tablespoon water
  • 1 tablespoon honey
  • 2 cloves garlic
  • 2 tablespoons Dijon mustard
  • 1/2 teaspoon celery salt
  • 1/4 cup loosely packed fresh dill
  • 1/4 cup freshly packed fresh parsley
  • 2 tablespoons minced fresh chives

Instructions

  1. Bring 3 quarts water to a boil in a large saucepan; add potatoes and salt. Cook for 10 minutes or just until tender; drain. Sprinkle boiled potatoes with vinegar and set aside.
  2. For the dressing, combine all ingredients except dill, parsley and chives in a blender or food processor. Puree until very smooth, about 1 minute. Add herbs and pulse 4 or 5 times, just until herbs are well minced. Dressing can be made up to 1 week ahead and refrigerated.
  3. Pour dressing over potatoes and stir to coat. Garnish with additional herbs, if desired; serve immediately.