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–+ servings

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.
Couverts4
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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.
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Course; Salad