Honey Mustard Potato Salad
Ingredients: Baby Yukon Gold potatoes, Eggs, Garlic clove, Vinegar, Mild curry powder · 45 min cook time · 350kcal · ~₩7,700
Ingredients
1.5pounds Baby Yukon Gold potatoes, 4개 Eggs, 1개 Garlic clove, 1tablespoon Vinegar, 1teaspoon Mild curry powder, 1teaspoon Onion powder, 3tablespoons Mayonnaise, 2tablespoons Yellow mustard, 1tablespoon Clover honey, 1teaspoon Salt, 0.5teaspoon Pepper
Instructions
1. Place 1.5 pounds of baby Yukon Gold potatoes into a saucepan and cover with cold water.
2. Once the water comes to a boil, add the eggs to the pot with the potatoes. Boil for 10 minutes.
3. After 10 minutes, remove the eggs from the pot, crack them while hot, and then shock them in cold water to make peeling easier. Set aside.
4. Drain the potatoes and return them to the dry pot. Let them steam for 10 to 15 minutes to finish cooking and become fluffy.
5. While potatoes steam, prepare the dressing. Grate one garlic clove finely using a microplane into a bowl.
6. Add 1 tablespoon of vinegar to the grated garlic to mellow out its sharp taste and season the vinegar.
7. Add 1 teaspoon of mild curry powder and 1 teaspoon of onion powder to the garlic-vinegar mixture. This hydrates the dry spices before adding other ingredients.
8. Add 3 tablespoons of mayonnaise, 2 tablespoons of yellow mustard, and 1 tablespoon of clover honey to the bowl. Mix well until combined and fragrant.
9. Season the dressing with salt and pepper to taste.
10. Cut the warm potatoes in half (or leave some whole for textural variety) and add them directly to the dressing.
11. Peel the cold-shocked eggs. Chop them into big chunks and add to the potato mixture.
12. Gently toss the potato salad, ensuring the warm potatoes are thoroughly coated with the dressing and the egg yolk enrobes the potatoes.
13. Taste and adjust seasoning with more salt if needed, but be mindful not to oversalt as the dressing is already flavorful.
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