This herbed mustard potato salad makes for the perfect spring & summer side dish! It’s super simple and refreshing (and mayo-free)!

(Makes 6 servings)

Ingredients:
3 lbs baby red potatoes
2 Tbsp whole-grain mustard
2 Tbsp olive oil
2 Tbsp white vinegar
3 Tbsp fresh chives (minced)
¼ cup fresh parsley (chopped)
½ tsp salt
½ tsp pepper
½ tsp garlic powder

Directions:
1. Wash baby red potatoes and place in a large pot. Fill the pot with water until just covering the potatoes. Bring to a boil on top of the stove, then reduce to a simmer and cover.  Simmer for 10 minutes, or until potatoes can be pierced with a fork.  Drain and rinse in cool water.
2. Meanwhile, prepare the vinaigrette in a small bowl.  Whisk together the oil, vinegar, mustard, chives, parsley, salt, pepper, and garlic powder with a fork in a small bowl.
3. Once cool, set aside three of the potatoes.  Cut the remaining potatoes into quarters and place in a large mixing bowl.  Peel and mash the other three potatoes with a fork.  Add to the mixing bowl.
4. Pour herbed vinaigrette over the potatoes and toss to combine everything. Serve at room temperature or chilled.