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!