Mustard Seed Potato Salad

Name: Mustard Seed Potato Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 2 pounds tiny baby potatoes; 1 cup scallions, chopped; 1/2 cup cornichons, chopped; 4 tablespoons whole-grain mustard; 1 tablespoon plus 1 teaspoon olive oil; 1 teaspoon caraway seeds, lightly toasted; 1/2 teaspoon salt; 1/2 teaspoon pepper; 3 cups baby arugula

Vegetarian Stove-Top Potato

Time: 30 minutes

Yield: 6 servings

About

A potato salad without the mayo? Is such a thing possible? Yes, and it is delicious! Mustard Seed Potato Salad is a tender, tangy, and delightfully savory dish! The mustard flavor is bold, and the sour cornichons add a new dimension to the fluffy potatoes! Mustard Seed Potato Salad is a new way to approach a beloved favorite!

Ingredients

2 pounds tiny baby potatoes
1 cup scallions, chopped
1/2 cup cornichons, chopped
4 tablespoons whole-grain mustard
1 tablespoon plus 1 teaspoon olive oil
1 teaspoon caraway seeds, lightly toasted
1/2 teaspoon salt
1/2 teaspoon pepper
3 cups baby arugula

Directions

Step 1 -In a pot of boiling water, add the potatoes and cook until they are fork-tender, about 20 minutes.

Step 2 -Add the potatoes to a bowl of ice water and allow them to cool.

Step 3 -In a large bowl, add the cooled potatoes, the scallions, the cornichons, the whole-grain mustard, the olive oil, and the caraway seeds and gently mix to combine.

Step 4 -Add the salt, the pepper, and the arugula to the potato mixture and stir to combine.

Step 5 -Transfer the potato mixture to a serving bowl and serve.

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