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Pink Peppercorn Potato Salad
Pink Peppercorn Potato Salad
Rated 3.3 stars by 3 users
Ingredients
- 1 pound baby red potatoes
- 1 tablespoon olive oil
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¼ teaspoon Morton & Bassett Whole Pink Peppercorns
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½ teaspoon Morton & Bassett Dill Weed
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½ teaspoon Morton & Bassett Chives
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½ teaspoon Morton & Bassett Fine Ground Black Pepper
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½ teaspoon Morton & Bassett Mustard Seed
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½ teaspoon Morton & Bassett Parsley
- 2 tablespoons dijon mustard
- 1 tablespoon red wine vinegar
- 1 tablespoon mayonnaise
½ cup sliced green onions
½ cup diced green onions
Directions
In a large pot of salted water, boil potatoes until fork tender, about 15-20 minutes. Once cooked, let cool and cut into quarters.
- Crush the pink peppercorns in a mortar until ground fine.
- In a large mixing bowl, combine the dijon mustard, olive oil, red wine vinegar, mayonnaise, ground pink peppercorns, dill, chives, black pepper, mustard seed, and parsley. Whisk until well combined.
- Toss the potatoes into the bowl, and mix well until fully coated.
- Mix in the bell peppers and green onions and serve.