Red potato salad with mustard dressing
Enjoy a flavorful twist on classic potato salad with our tangy mustard dressing. Perfect for any occasion, this dish is sure to impress with its bold taste and vibrant colors.
Ingredients:
- 2720g medium red potatoes
- Salt
- 1 teaspoon fennel seeds
- 1 cup Creole or Dijon mustard
- ½ cup mayonnaise
- 1 tablespoon cider vinegar
- ½ tablespoon Worcestershire sauce
- 1 shallot (minced)
- 1 ½ teaspoons minced garlic
- Freshly ground pepper
Instructions:
- Place the potatoes in a big pot, cover them with water, sprinkle some salt and cook until they are slightly soft, which should take around 25 minutes. Once ready, drain the water and allow the potatoes to cool down a bit.
- Toast the fennel seeds in a small pan over medium heat until they turn a light brown color, which should take about 40 seconds. Let them cool and then crush them into a coarse powder using a mortar and pestle. Put the crushed fennel seeds into a bowl, add the mustard, mayonnaise, vinegar, Worcestershire sauce, shallot, and garlic, and mix well.
- Cut the potatoes into quarters and place them in a large bowl. Pour the mustard dressing over the potatoes and mix thoroughly. Season with salt and pepper. You can serve the dish either warm or cold.
Summary:
- Calories: 2943 kcal
- Fat: 102 g
- Protein: 64 g
- Carbs: 467 g
- Potassium: 13216 mg
- Magnesium: 758 mg