Seed Mustard Potato Salad

I have been doing this recipe for 15 years, I love it just as much as I did the first time I tried it. Fast and easy, I make a large salad because what doesn’t get eaten lasts well for several days in the fridge.



Boil your potatoes in salted water until cooked through. Try not to over boil and break the skin of the potato. When ready drain water and pour cold water over top to stop any further cooking. When your potatoes are completely cool, cut the bigger ones into bite sized pieces and leave the little ones whole. Mix together the seed mustard, Serrano Honey Vinegar, pinch of cumin and red onion. Pour mixture over the potatoes and gently toss. The great thing about this salad is that it is not made with mayonnaise, so it is great for a picnic.