Recipes Red Potato Salad with Mustard Dressing Be the first to rate & review! Delicious, Quick Side Dishes By John Currence John Currence John Currence is a James Beard Award-winning chef from New Orleans whose career began close to four decades ago. Widely recognized for his contribution to Southern cuisine, he owns and operates four restaurants in Oxford, Mississippi, including City Grocery, and is the author of three acclaimed cookbooks. Food & Wine's Editorial Guidelines Updated on March 27, 2015 Print Rate It Share Share Tweet Pin Email Yield: 8 Ingredients 6 pounds medium red potatoes Salt 1 teaspoon fennel seeds 1 cup Creole or Dijon mustard ½ cup mayonnaise 1 tablespoon cider vinegar ½ tablespoon Worcestershire sauce 1 shallot (minced) 1 ½ teaspoons minced garlic Freshly ground pepper Directions In a large pot, cover the potatoes with water, add a large pinch of salt and boil until just tender, about 25 minutes. Drain and let cool slightly. In a small skillet, toast the fennel seeds over moderate heat until lightly browned, about 40 seconds. Let cool, then crush the seeds to a coarse powder in a mortar. Transfer the fennel to a bowl and stir in the mustard, mayonnaise, vinegar, Worcestershire, shallot and garlic. Quarter the potatoes and transfer them to a large bowl. Add the mustard dressing and toss well. Season with salt and pepper. Serve warm or chilled. Rate it Print