Creamy Mustard Potato Salad

Creamy Mustard Potato Salad

From the Silk test kitchen

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Servings
4
Total Time
30 min

Did you know Silk® has a ton of tasty recipes, like  this one for Creamy Mustard Potato Salad? https://silk.com/recipes/creamy-mustard-potato-salad

Ingredients

  • 2 lbs small red potatoes, unpeeled, washed and sliced
  • 1/2 cup Silk Unsweetened Soy or Almondmilk
  • 4 Tbsp Dijon mustard or horseradish
  • 4 Tbsp white wine vinegar
  • 4 Tbsp extra virgin olive oil, or canola oil
  • 3 green onions, white parts thinly sliced for salad, green parts thinly sliced for garnish
  • 1 tsp salt
  • Pepper to taste

Dish up your review

  • Creamy Mustard Potato Salad

    Ratings: 
    5
    Average: 5 (1 vote)

    simple & delicious

    this recipe was simple to make, but very delicious. i used vegetable stock (seitenbacher's) in place of oil. my husband and 5 year old son both loved it.
  • Creamy Mustard Potato Salad

    Ratings: 
    5
    Average: 5 (1 vote)
    New Jersey

    Crowd Pleaser

    Love this recipe!! And it is easy to prepare, even for the most inexperienced cook. I received compliments from all guests who tried it at our party. I used mustard but for bolder taste go with the horseradish. Used recipe again at church gathering again to raves. No worries about leaving out too long like there may be with a mayonnaise salad. Great for lactose intolerant too!!
  • Creamy Mustard Potato Salad

    Ratings: 
    4
    Average: 4 (1 vote)

    good but very strong mustard flavor

    this was super good and easy to make, but if you're looking for a more creamy taste, lower your amount of dijon just a little bit. :-)

Read and Review

Creamy Mustard Potato Salad

Preparation

  • Boil potatoes in salted water until tender, about 15-18 minutes.
  • Drain and return to pot.
  • While potatoes are boiling, prepare dressing.
  • In medium bowl whisk together Silk, mustard and white wine vinegar until thoroughly combined. Slowly drizzle in olive oil until completely incorporated. Stir in the white part of the onions, salt and pepper.
  • Pour dressing over the hot potatoes and gently stir until the potatoes are coated with dressing.
  • As the potatoes cool, they will soak up the dressing. Adjust salt and pepper.
  • Serve slightly warm or at room temperature garnished with green onion.