Baby potatoes mixed with a creamy mustard and all kinds of spices to make a tasty potato salad, perfect as a side for any meal. I make this year round, and it always fills my potato fix! Shout out to my best friends mom for giving me this fabtastic recipe!
WW My Way Smart Points: 3 Green, 3 Blue, 1 Purple
Boil Up The Spuds
I used 2 bags of the baby potatoes you can buy in the store. It was about 12 cups of the baby potatoes. I boiled them until tender, but not super squishy, for about 15 minutes. I then tossed them in a strainer, and ran cold water over them to stop the cooking process and to cool them down so I could cut them into halves and quarters (depending on the size of the potatoes) and placed them into a medium size storage bowl.
Preparing the Dressing
In a small bowl, I mixed the Dijon mustard, white wine vinegar, and olive oil and stirred until combined. I then added in the chives, dill, oregano, basil, salt and pepper, and mixed until everything was well incorporated.
Putting It All Together
I then poured about half the dressing into the bowl with the sliced potatoes, and gently tossed/folded it into the potatoes. Then I added the second half, and added salt and pepper to taste. I prefer my potato salad to be nice and cold, so I keep mine in the fridge for at least 4 hours before serving, but overnight is even better.
Serve it up with any meal for any occasion! It is also perfect for picnics, especially when there are using so many temptations at picnics and cookouts. This potato salad will give you a safe and amazing option to keep on track!