This is a sponsored post for Colman’s Mustard.
It is no secret that I am a potato salad aficionado. I have been known to have eaten half of the whole bowl per meal. This recipe here is my today’s take on a mustard potato salad recipe using the ingredients that I grew up with, and changing up the style of the dressing a bit to make it a bit healthier, lighter and more summery. At the same time adding more punch – this recipe uses Colman’s Mustard that definitely kicked up the spice level of this recipe, and added so much dimension to the typical flavor of a potato salad.
In this recipe, I decided to play around with a less commonly used ingredient – smoked white fish – normally I grew up eating potato salad with boiled meat or maybe chicken. I also didn’t have pickles on hand, so I used capers for this recipe to add that typical ingredient that we would usually put into a Russian potato salad. I figured it works with salmon every time, it will definitely work with smoked white fish and I was right. I am just giving a few variations here now explaining what can be switched about with this recipe – it really can be simply things that you have in your fridge, rather than going after the exact ingredient used.
A traditional potato salad uses a mayonnaise based dressing, and the amount of mayonnaise you may need to put it might seem copious. This time, since I was using fish as an ingredient, I decided to experiment with a mustard and vinegar based dressing, and it worked out great! You are welcome to try this salad with the traditional dressing as well, and hope you enjoy it either way!
Making this recipe is not a very long job, and you can make a bit less of it or more, depending on how big your appetite is. It seems like there are a few steps to take, but they are so simple, and once this recipe is ready, it can feed a crowd. Making it reminded me of what I used to always do prepping for a family celebration – making this salad was always a family tradition.
- 4 medium red potatoes
- 2 large carrots
- ½ can of peas
- 1 package of smoked trout (2 fillets)
- 3 TBSP of capers
- 3 eggs
- 1.5 TBSP of Colman’s Mustard
- 1 TBSP of sugar
- 3 TBSP of apple cider vinegar
- ½ cup of olive oil
- 3 TBSP of minced dill
- 3 TBSP of minced tarragon
- juice of 1 squeezed lemon
- Boil potatoes and carrots, peel them, and cube them.
- Boil your eggs, peel them, and cut them up.
- Tear up smoked trout into bite-sized pieces.
- Place all of the ingredients for the salad in a bowl.
- Add your dressing, salt and pepper – enjoy!
- Mix all the ingredients in a bowl
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