This is my spin on a recipe I watched Tyler Florence prepare. Literally more than a ton of this left the kitchen at Feast! Mustard, garlic, green onions and redskin potatoes make this potato salad one to remember. Great for all those summer cookouts!
3 pounds redskin potatoes
1 cup mayonnaise
2 Tablespoons Dijon mustard
2 Tablespoons grainy mustard
2 cloves garlic, finely minced
2 Tablespoons white wine vinegar
4 green onions, white and green parts, trimmed and sliced very thin
¼ cup finely chopped parsley
Kosher salt and freshly ground black pepper
Place potatoes in a pot, cover with water, add 1 Tablespoon salt and bring to a boil. Cook until potatoes are fork tender. Drain immediately and cool until they can be handles. Cut into half-rounds or cubes approximately 1-inch thick. Sprinkle generously with salt while hot and toss.
Make dressing by combining remaining ingredients until thoroughly combined. Add salt and pepper to taste. Combine the dressing and potatoes. Taste and adjust seasoning, as needed. (Potatoes require a lot of seasoning! Don’t skimp on the salt or the dish will taste flat.)