Mustard & white cheddar potato salad

Here’s a flavorful Potato Salad with Whole Grain Mustard Dressing, Salami, and White Cheddar — perfect served slightly warm or chilled.

🥔 Ingredients (serves 4–6)

For the salad:

• 2 pounds baby gold or red potatoes, halved

• 4 oz dry salami, thinly sliced and cut into strips

• 4 oz white cheddar cheese, cubed

• 2 green onions, thinly sliced (or ¼ cup finely chopped red onion)

• 2 tbsp chopped fresh parsley (optional)

For the dressing:

• 3 tbsp whole grain mustard

• 1 tbsp Dijon mustard

• 3 tbsp red wine vinegar (or apple cider vinegar)

• ⅓ cup olive oil

• 1 clove garlic, minced

• ½ tsp salt

• ¼ tsp black pepper

• 1 tsp honey (optional, to balance tanginess)

🥣 Instructions

1. Cook the potatoes: Place halved potatoes in a large pot, cover with salted water, and bring to a boil. Cook until fork-tender (about 10–12 minutes). Drain and let cool slightly.

2. Make the dressing: In a small bowl or jar, whisk together whole grain mustard, Dijon mustard, vinegar, olive oil, garlic, salt, pepper, and honey until emulsified.

3. Assemble the salad: While the potatoes are still slightly warm, toss them with half the dressing so they absorb the flavor. Let sit for 10 minutes.

4. Add mix-ins: Add salami, cheddar cubes, green onions, parsley, and the remaining dressing. Toss gently to coat.

5. Taste and adjust: Add more salt, pepper, or mustard to taste. You can serve it warm or chill for 1–2 hours for a firmer, marinated texture.

🍷 Optional Add-ins

• Chopped cornichons or dill pickles for acidity

• A handful of arugula or baby spinach for freshness

• Crumbled boiled egg for richness