Roasted Potato Salad


The toasted mustard seeds in the dressing make this potato salad something special. If you've got some grilled radicchio on hand, toss in about a quarter head thinly sliced. Both the color and the crunch will be welcome additions. Serves 4.

3-4 cups leftover roasted potatoes
1 TB brown mustard seeds
1/4 cup good mayonnaise, homemade or Hellmann's
3 TB cider vinegar
2 TB Dijon mustard
1/2 cup chopped pickles
1/4 tsp sea salt
1/4 tsp freshly ground pepper
1 hard boiled egg, chopped
1/4 cup chopped flat leaf parsley

Remove potatoes from refrigerator about 30 minutes before you begin to prepare the dressing. Place them in a medium bowl. Heat small frying pan over medium heat. Add mustard seeds and cook, keeping seeds in the pan moving, until seeds begin to brown, about 30 seconds. Immediately add seeds to mayonnaise in a small bowl. Add vinegar, Dijon, pickles, salt and pepper. Whisk to combine. Pour over potatoes. Add chopped egg and parsley. Mix to combine.

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