A grilled steak dinner is a must for my hubby on Father’s Day! This Mustard Potato salad goes well with any grilled meat and can be prepared the day before. It’s delicious cold or served at room temperature.
Mustard Potato Salad
Cook about 3 pounds potatoes until fork tender. Let them cool until slightly warm and then cut them up into chunks.
- 1/4 cup olive oil
- 1 tbsp mustard (If you aren’t a huge fan of mustard you can reduce this)
- 2 tbsp vinegar
- 1/2 tsp honey
- 1 tbsp chopped rosemary
- Salt and pepper to taste
Mix the dressing well and when potatoes have cooled to slightly warm, incorporate dressing with the potatoes. Refrigerate or serve.