potato salad with mustard and peas

This is a yummy alternative to the mayo-based potato salad with lots of mayonnaise I grew up eating.  The blend of flavors is more complex and work at a barbeque or a high brow brunch.  This salad is even better and looks fancier if you barely parboil the potatoes and then grill ’em.

Serves 8 as a side


1 lb red bliss potatoes or other small softies (I used a mix of purple, red bliss and yukon)
2 cups halved and thinly sliced cucumbers
1 cup peas
1/2 cup thinly sliced red onion
1 small garlic clove, finely minced
1.5 tbs diced basil
5 perfectly boiled eggs
2 tbs red wine vinegar
1/4 cup sour cream
3 tbs dijon mustard
1 tsp celery seeds
1/4 tsp crushed red pepper
2 tsp sugar
3 tbs olive oil
1/2 tsp salt

  1. Wash potatoes, place in a large pot and cover with 2 inches of water.  Add 2 tbs salt and heat over high heat.  Bring to a rolling boil, cover and remove from heat.  Let potatoes sit for 10 minutes.
  2. Create a paste by mashing the finely minced garlic with the salt using the broad side of a chef’s knife.
  3. While potatoes are cooking,  separate egg whites and egg yolks.  Chop egg whites into a large dice.  Separately, mash yolks in a medium bowl.  Whisk garlic paste, vinegar, sour cream, mustard, celery seed, crushed red pepper and sugar into the egg yolks.  Drizzle olive oil into the dressing mixture while whisking briskly to combine.  Set aside dressing.
  4. Cut potatoes into large chunks, toss with eggs, peas, cucumbers and onions.  Fold in dressing and serve.  This salad gets better with time, so make it a day ahead or the morning before you intend to eat it.