Saturday, January 15, 2011

Warm Mustard and Honey Potato Salad

I've recently launched a little food-related project in conjunction with the folks at Fooducopia, a site where small food producers sell their products. My part in this is that I'll be creating recipes specifically for products sold on the Fooducopia site. This is the first recipe:

If you like German potato salad, you'll love these potatoes. They have a similar flavor, but the recipe's not as complicated.

I know a lot of people like to leave the skins on their potatoes. For this recipe, I think they're better peeled - the potatoes absorb the flavor better. I also suggest cooking the potatoes with the skins on and peeling later.

Cooked red potatoes are simple to peel - the skins pull off easily. Also, I like the texture of potatoes cooked in their skins better for this type of dish.

Warm Mustard and Honey Potato Salad

1 pound red potatoes
1 tablespoon olive oil
1/2 medium onion, medium dice
2 tablespoons cider vinegar
1 tablespoon Frawg N' Turtle Apple Mustard
1 tablespoon honey
Salt and pepper, to taste

Cook the potatoes in salted boiling water. Peel and cut them into bite-sized pieces. You can do this well ahead of time and refrigerate until you need them, or do this right before they're needed. Your choice.

Heat the olive oil on medium heat. Add the onion and cook on medium, stirring occasionally, until they are soft but not browned.

Add the potatoes and cook, stirring occasionally, until they are warmed through. Add the vinegar, mustard and honey. Stir to combine the ingredients and coat the potatoes. Add salt and pepper, to taste. Continue cooking, stirring as needed, until there's no more liquid in the bottom of the pan.

Taste and adjust seasonings. Serve warm.

To be clear, I'm not reviewing or endorsing the products in this recipe. I've created the recipe for Fooducopia to post its site and I'm re-posting the recipe here for my readers as well. Then again, since I created the recipe, rest assured that I liked it. I don't cook stuff that we're not going to eat.


Cook said...

Oh,yes ma'am, please! I'm a big fan of all 'tater salads - except the Amerikan, mayo-based picnic type. Warm, cold or room-temp, bring them on. When time allows, I work on a simple dressing for a "French" salad that is mostly light oil and a French 'condiment,' essentially a vinegar that is too low in acid (higher pH)to be called real vinegar. Someday I'll get it right.
I'm going to try this one - just for fun. OK, I'm nuts for most potato salads. Thanks, Donna.

Cook said...

P.S. Frawg-to-note that I am one of those who usually likes potato skins=ON. For salads, I agree with you, best to cook in skin and then peel. Not sure why... but it is the way. After reading your recipe with more care, why do I suspect that the mustard is your 'research' ingredient? What a fun way to earn a supplemental income. Your kitchen must be a busy place.

Sara said...

Congrats on the new venture! This really makes me wonder what the apple mustard tastes like. Is it more tart or sweet?

Donna Currie said...

The apple mustard is more tart than sweet. Not a strong apple flavor, but just enough to make it interesting. I've got a bit of a mustard habit, so I was happy to see new mustards to play around with.

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