Dr. BBQ's Mustardy Potato Salad

By RoketJSquerl

Here are a few recommendations to make this salad as tasty as possible. First, buy good white wine vinegar. Second, make sure you use Italian flat leaf parsley for its spark, and if you can't find it, grow your own or substitute watercress with it's peppery overtones. Third, be prepared to run out because it really is that good.

Ingredients

• 4 Large Russet Potatoes
• 1/4 Cup White Wine Vinegar
• 1 Clove Garlic, , minced
• 1/4 Cup Green Onion, , chopped
• 1 Cup Celery, , diced
• 2 Hard Boiled Eggs, , WHITES ONLY
• 1/4 Cup Italian Flat Leaf Parsley, , chopped
• 2/3 Cup Cucumber, , peeled, seeded and diced
• 1/2 Cup Mustard, , hot and spicy
• 3/4 Cup Mayonnaise, , low fat
• 1/4 Cup Yogurt, , plain
• 1 Tablespoon Horseradish, , prepared
• 2 Tablespoon Dijon Mustard
• 1/2 Teaspoon Salt
• 1/2 Teaspoon Black Pepper, , freshly ground

Preparation

Step 1

Place the potatoes in a large pot and cover with water. Bring the water to a boil, and then turn the heat down so that the water is at a gentle boil. Cook for 15 to 20 minutes. Do not overcook, or you will have mashed potato salad. Drain the potatoes and peel quickly--they need to be hot. On a cutting board, slice the potatoes lengthwise, and then slice into 1/4 inch thick slices and put them into a large bowl. Sprinkle the slices with the vinegar.

Add the garlic, green onion, celery, chopped egg whites, parsley, cucumber and mustard to the potatoes and toss gently.

In a small bowl, whisk together the moyonnaise, yogurt, horseradish, mustard, salt and black pepper. Pour this mixture over the potato-vegetable mixture and toss gently to coat. Serve slightly chilled.