Todd English's Mustard Potato Salad

Todd English's Recipes for Your Summer Celebration

GMA Recipes
Servings:Over 8
Difficulty: Easy
Cook Time: min

Looking for dishes good enough to impress your family and friends? Try this great party recipe for your next summer celebration.

Todd English shared his recipe for Mustard Potato Salad.


  • 3 1/2 pounds red bliss potatoes, diced 1 inch
  • 1 tablespoon salt
  • 2 cups mayonnaise
  • 1/2 cup Dijon mustard
  • 2 tablespoons whole grain mustard
  • 2 tablespoons French's mustard
  • 1/2 cup roasted red pepper, diced
  • 1/4 cup red wine vinegar
  • 1 cup red onion, diced
  • 1/4 cup parsley, chopped
  • 2 tablespoon extra virgin olive oil
  • Cooking Directions

    In a five-quart pot, cover potatoes with water. Add the salt. Cover pot with lid, and bring to a boil over high heat.

    When potatoes come to a boil, cook for 5 minutes until potatoes are fork tender. Be careful not to overcook.

    Drain into a colander. Let potatoes cool to room temperature. Combine all of the remaining ingredients in a large bowl with a wire whisk.

    Add the cooled potatoes to the dressing. Fold with a rubber spatula to combine thoroughly.

    Cover with plastic wrap. Refrigerate overnight.

    Recipe Summary

    Main Ingredients: red bliss potatoes, mustard, roasted red peppers

    Course: Side Dish, Vegetable, Salad

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