Herbed Potato Salad with Pickled Mustard Seed Vinaigrette
Although this is not on a grill, this is a perfect side for all things grill! I love potatoes, in all forms. Potato salad with some hard boiled eggs is breakfast lunch or dinner for me. Add some pickled beets and mmmm…. Might sound strange but its delicious. I digress though, this is an herby variety with a little pop of texture from the mustard seed. Enjoy!
1 lb new potatoes
3 stalks celery, diced
1 cup fresh parsley, chopped
½ cup fresh dill, chopped
½ red onion, diced
2 TBSP pickled mustard seed (link to recipe elsewhere)
½ cup olive oil
¼ cup red wine vinegar
1 tsp thyme
2 tsp celery seed
Salt
Pepper
Pickled Mustard Seed
1/2 cup apple cider vinegar
1/2 cup water
2-3 TBSP sugar and or honey
1/2 tsp salt, kosher
1/3 cup mustard seed
Place potatoes in a pot of salted water and bring to a boil. Boil 6-8 minutes and drain. When cool, slice in half.
For the mustard seeds, bring vinegar, water, honey/sugar, salt to a simmer in a pot. Add mustard seed and simmer for 20 minutes. Turn off heat and pour into jar. Will store for 2-3 weeks in fridge.
In a large bowl, whisk together oil, vinegar, thyme, salt, pepper and mustard seed. Fold in rest of ingredients and serve. You can also refrigerate and serve chilled!