Red Potato Salad with Mustard Dressing

 Delicious, Quick Side Dishes



  • 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


  1. 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.

  2. 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.

  3. 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.

Related Articles