Ingredients
1.5 lbs (680g) red potatoes, diced (use waxy varieties)
4 tbsp (57g) melted butter (clarified for longer shelf life)
2 tbsp yellow mustard (with whole seeds)
1/4 cup (60g) relish (grain-free optional)
1 tbsp Dijon mustard
1 tsp (5g) salt (adjust to taste)
2 tsp (2g) black pepper
1 small celery stalk, diced
1/3 cup (45g) red onion, finely chopped
Instructions
Place diced potatoes in a large pot. Cover with cold water and 1 tsp salt.
Bring to a boil over high heat, then reduce to medium-low and simmer 8-10 minutes until just tender.
Drain thoroughly and transfer to a large bowl to cool slightly.
In a separate bowl, whisk melted butter, both mustards, relish, 1 tsp salt, and 1 tsp pepper.
Let dressing sit at room temperature for 15-20 minutes to develop flavors.
Chill dressing in refrigerator while preparing vegetables.
Toss cooled potatoes, celery, and soaked onions (drained) into the dressing.
Gently mix until evenly coated. Refrigerate 15 minutes before serving.
Notes
Soak red onions in cold water for 10 minutes to mellow flavor
Best served chilled; store in airtight container for up to 3 days
Clarified butter increases shelf life but optional for home use
- Prep Time: 20
- Cook Time: 15
- Category: Dinner
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 portion
- Calories: 160
- Sugar: 1g
- Sodium: 420mg
- Fat: 9g
- Saturated Fat: 6g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 23mg