Katherine’s Mustard Potato Salad

By Katherine

I love mayo on the other hand. Of course mustard is awesome as well

I go to great lengths to avoid mayonnaise. It is a vile creation that resembles many things that should not be discussed on food blogs. There should be a 10,000 percent tax on mayo so I no longer have to see it on store shelves. Of course then it’d be a sought-after commodity and people would trade cigarettes, first-born children and Garbage Pail Kids for it, not necessarily in that order.

Anyway, I don’t really believe in condiment taxes, except maybe on ketchup, which also falls into my gross category unless it’s an ingredient in barbecue sauce. Mustard should be free. It should be given to the masses in all its golden goodness so that every potato salad across the land can be made correctly and I will no longer have to push mayo-coated potato slices around my otherwise empty plate reminiscing on what might have been.

Mustard Potato Salad

• 2 pounds potatoes, peeled, cubed, cooked
• 3 hard-boiled eggs, yolks and whites separated
• 1/4 cup olive oil
• 1/4 cup Dijon mustard
• 1/4 cup buttermilk
• 1-2 tbsp horseradish
• 1/2 tsp red pepper flakes
• 1/2 tsp sriracha
• 1-2 tbsp fresh parsley, chopped
• salt/pepper to taste

Chop egg whites and set aside. Whisk oil and egg yolks. Stir in buttermilk, mustard, sriracha and horseradish. Taste and season as needed, adding salt, pepper and more horseradish if needed. Toss with potatoes in a large bowl. Stir in egg white, parsley and hot pepper flakes. Season with additional salt and pepper if needed.

Here are some other ways to hold the mayo:

German Potato Salad

Fresh rosemary works if there is no parsley in the house

Potato and Anchovy Salad

Option number two

Deconstructed Potato Salad

So trendy I have to take off my tasseled jean jacket