Potato Salad with Mustard Sauce
Ingredients
- 4 medium potatoes
- 4 tablespoons finely chopped dill
- 4 tablespoons chopped parsley
- 4 medium green onions, chopped with leaves
For serving
- Spinach or lettuce
Mustard sauce
- 4 cloves garlic
- 1/4 cup white vinegar
- 1/4 cup fresh lemon juice
- 1/4 cup mustard paste
- 1/4 cup corn oil
- 1/4 cup olive oil
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon onion powder
Preparation
In a large pot, boil about 6 cups of water, add 2 teaspoons of salt, and cook the potatoes on medium heat until done.
Do not peel the potatoes, or peel them if desired, and cut them into approximately 1-inch cubes.
Place some lettuce or spinach in a wide serving dish.
Arrange the potato cubes evenly on top, distributing some sauce, dill, parsley, and green onions between the layers.
For the mustard sauce, place the garlic in a blender pitcher and add the vinegar, then blend until the garlic is very smooth.
Add lemon juice, mustard, oils, sugar, salt, black pepper, and onion powder, and blend until well mixed.
Place the sauce in the refrigerator for at least one hour before using to enhance the flavor.
Tips
The sauce can be prepared up to two days in advance and stored in a glass jar in the refrigerator.
Optionally, add drops of yellow food coloring to the sauce, depending on the mustard used.
