Vi’s Dippin’ Mustard Potato Salad
Salads
April 13, 2023
“What I say is that, if a man really likes potatoes, he must be a pretty decent sort of fellow.”
— A.A. Milne
Potato salad found its way to Europe in the 16th century from the New World and by Spanish explorers. The earliest potato salad was made by boiling potatoes in wine or a mixture of vinegar and spices.
The American version of potato salad is rooted in German cuisine and came to our country with a waver of European settlers. This was around the same time Congress, believe it or not, almost approved German as our official language. Das gut? In the Mid-19th century, cooked potatoes were dressed with oil, vinegar, and herbs as culinary historians believe German immigrants had a penchant for sour, sweet, and spicy ingredients. Soon as bottled commercial mayonnaise became available in the early 1900s it was added to the potato salad to resemble the modern version we call ‘potato salad’.
There is no one correct way to make potato salad. There are numerous regional variations with every family having their favorite made with their own secret ingredient that they won’t always readily share. With the intention of staying close to Montana’s German immigrant ancestry, our creamy potato salad is tangy pickled cauliflowers imparting a fun crunch and a hint of sweetness and ample heat thanks to Vi’s Dippin’ Mustard, our “secret” ingredients for most of our summer side dishes.
Vi’s Dippin’ Mustard Potato Salad
Ingredients
- 2 lbs red potatoes cubed
- ½ cup Vi’s Dippin’ Mustard Sauce – Sweet Hot or Sweet Extra Hot
- 2 ribs celery finely chopped
- ½ small yellow onion finely chopped
- 3 TBSP hot pickled cauliflower chopped
- Kosher salt and pepper
Instructions
- Boil potatoes in salted water until just tender. Drain the potatoes and cool quickly.
- In a bowl, combine celery, onion, hot pickled cauliflower, and Vi’s Dippin’ Mustard Sauce.
- Combine cooled potatoes with other ingredients. Stir the potatoes to combine and season with salt and pepper.
