Description Edit

Tangy mustard-potato salad with two kinds of mustard. We had this last weekend with chili dogs, it's quite good, I added some things to it though, like onion, egg, pickles and celery.

Ingredients Edit

Directions Edit

  1. Bring a pot of water to a boil, salt it.
  2. Cut potatoes into bite size pieces, cook them in the water until tender but still firm and not at all mushy, 15 minutes or so.
  3. Drain.
  4. Mix together the mustards, oil, vinegar, and basil, toss with the potatoes.
  5. Season with salt and pepper.
  6. Serve warm or at room temp.

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