One creamy bite of potato salad brings back cherished memories of family reunions in the park, summertime pool parties and my grandmother’s busy kitchen.
Mustard & Thyme Potato Salad
One creamy bite of potato salad brings back cherished memories of family reunions in the park, summertime pool parties and my grandmother’s busy kitchen.
Ingredients
- 2 baking potatoes
- 1 to 2 T. red wine vinegar divided
- 1 c. mayonnaise
- 2 T. plus 2 t. Dijon mustard
- 1 t. fresh thyme minced, or 1/2 t. dried thyme
- pepper to taste
- Garnish:
- 2 sprigs fresh thyme
Instructions
- Pierce potatoes with a fork; bake at 400 degrees for 45 minutes, or until tender.
- When still warm but cool enough to handle, remove and discard skins.
- Cut into bite-size pieces.
- Transfer potatoes to a medium glass bowl.
- While potatoes are still warm, lightly drizzle with vinegar.
- Fold potatoes over and lightly drizzle again.
- Gently fold once more; set aside.
- In a small bowl, combine mayonnaise, mustard, thyme and pepper.
- Pour over potatoes.
- Fold until evenly coated.
- Transfer to a serving bowl; garnish with thyme.
- Serve warm or chilled.