Baby red bliss potatoes tossed with Dijon mustard, mayonnaise and fresh rosemary make this deliciously creamy potato salad.
I love baby red bliss potatoes and I can’t seem to always find them in my regular grocery store. However, they do carry them a my local produce market and they’re also less expensive.
Dijon Red Bliss Potato Salad is another easy alternative to basic potato salad and the mustard adds a nice color and flavor to these potatoes. I also like the fact that this recipe has only 5 ingredients, which makes it real easy to make too!
How do you make Dijon Red Bliss Potato Salad?
For this recipe you’ll need red bliss potatoes, scallions, fresh rosemary, Dijon mustard, mayonnaise, Kosher salt and black pepper. I prefer to use the baby potatoes, but you can use the larger red bliss potatoes and cut them after cooking.
If you use the larger potatoes, boil them whole with their skins on. However, cooking them with the larger potatoes will increase your cooking time.
Start by adding the potatoes to a large pot and cover with water. Bring to a boil and cook until fork tender, approximately 20 minutes. Remove from heat, drain water and add cold water to bring down the temperature of the potatoes. You may have to do this 2-3 times.
Cut the potatoes in half; then add them a mixing bowl. In a separate smaller bowl, combine the mayonnaise, mustard, rosemary, salt and pepper until creamy; then add to the potatoes and mix well.
Refrigerate for at least 2 hours to give the mayonnaise a chance to penetrate the potatoes; then serve chilled.
Even my oldest daughter who isn’t a big fan of may based salads enjoyed this recipe. It’s super creamy, flavorful and makes the perfect addition to your next bbq. ~Enjoy!
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- Add potatoes to a large pot and cover with water. Bring to a boil and let cook until fork tender.
- Remove from heat, drain water and add cold water to bring down the temperature of the potatoes. (You may have to do this 2-3 times).
- Cut the potatoes in half, then add to a bowl. In a separate bowl, whisk together the mayonnaise, mustard, rosemary, salt and pepper until creamy. Add to the potatoes and mix well.
- Refrigerate for at least 2 hours to give the mayonnaise a chance to penetrate the potatoes; serve chilled.
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*Originally shared June 2012/Updated June 2020