"Banana-Mustard Potato Salad"

"Banana-Mustard Potato Salad"

Ingredients:

Serves 4

2 lbs. small white creme potatoes, skins on

1 large egg, hardboiled

1/3 c. banana-mustard

1 T. extra virgin olive oil

3 T. mayonnaise

1 fresh scallion

1/8 tsp. paprika

kosher salt to taste

freshly ground white pepper to taste

Steps on "How to make Banana-Mustard Potato Salad"

1. Make banana-mustard according to recipe.

2. Bring a large pot of salted water to boil and submerge potatoes in the boiling water. Let potatoes cook until fork-tender, about 15-17 minutes if using small ones. I also boil the egg with the potatoes, and just remove it after 10 minutes.

3. Add the banana-mustard to a bowl. Add the mayonnaise and whisk briskly to incorporate. Slowly drizzle in the extra virgin olive oil and set the banana-mustard mayonnaise dressing aside.

4. Drain potatoes, let cool and peel by scraping the skin off with the back of a knife. Cut into quarters and dice the egg. Season the potatoes and egg with kosher salt and freshly ground white or black pepper. Toss gently.

5. Pour in banana-mustard-mayonnaise dressing while the potatoes are still slightly warm, to coat the potatoes evenly with the dressing.

6. Chill for at least three hours in the refrigerator. When ready to serve, garnish with the diced scallion and paprika.