Wednesday, July 29, 2009

Creamy Mustard Thyme Potato Salad - Gluten Free

Potato salad has the amazing ability to transport me back to the simpler days of my childhood. One creamy bite is all it takes to invoke cherished memories of family reunions in the park, summer time pool parties, church potlucks and my Grandmother's busy kitchen. Not just any potato salad has this effect on me, in fact store bought potato salad is at the top of my least favorite foods list. Potato salad must be homemade to be glorious. I love how every home-cook puts their own unique spin on their potato salad recipe. I am known for my Creamy Mustard Thyme Potato Salad in my family, although I do make a more traditional potato salad at times which is also delicious. It's the simplicity of my Creamy Mustard Thyme Potato Salad that allows each of the individual ingredients to shine through. No summer BBQ is complete with out a big bowl of creamy potato salad, so why not give my Creamy Mustard Thyme Potato Salad a try?



Creamy Mustard Thyme Potato Salad - Gluten Free



2 large baking potatoes, baked until fork tender



Red wine vinegar



1 cup mayonnaise



2 tablespoons plus 2 teaspoons prepared Dijon mustard



1 teaspoon fresh thyme leaves, minced (or 1/2 teaspoon dried thyme leaves)



2 thyme sprigs for garnish (optional)



Fresh ground black pepper, to taste



When potatoes are still warm but cool enough to handle, peel off skins (discard skins or save for another use). Cut potatoes into large bite size chunks. Gently transfer potato chunks to a medium sized glass mixing bowl (do not use metal, it reacts with vinegar). While potatoes are still warm, lightly drizzle with red wine vinegar. VERY GENTLY fold potatoes over and lightly drizzle newly exposed potatoes with red wine vinegar. Gently fold potatoes once more; set aside. In a small mixing bowl combine mayonnaise, Dijon mustard, minced thyme, and fresh ground pepper. Pour dressing over potatoes. VERY GENTLY fold dressing into potatoes until evenly coated. Transfer potato salad to a serving bowl and top with fresh thyme sprigs to garnish if desired. Serve immediately to enjoy it warm (my favorite way!) or chill if desired. Yield: 4-6 servings


*For more great menu ideas visit The Gluten Free Homemaker and check out the What Can I Eat That's Gluten Free? feature.

10 comments:

  1. I've been making a mustard-tarragon chicken salad lately that is just incredible. I bet this is just as good. I've found that the flavor is best if I let it come to room temperature before serving.

    My lemon thyme is growing like crazy...not so much with my regular thyme but I've been babying it so maybe it will catch up. I so love to walk outside and cut fresh herbs to cook with.

    ReplyDelete
  2. I have also made my potato salad with tarragon instead of thyme Amy... you're right, it is just as good. I agree, there is nothing quite like snipping herbs fresh from the garden to cook with!

    Cheers!
    Cinde :)

    ReplyDelete
  3. This sounds good. I could make this! I actually prefer mine cold, so I would probably chill it first.

    ReplyDelete
  4. This sounds delicious and I have lots of fresh thyme. Thanks for the recipe!

    ReplyDelete
  5. Enjoy it Jen!

    Cheers!
    Cinde :)

    ReplyDelete
  6. You're welcome Nicole... thanks for stopping by!

    Cheers!
    Cinde :)

    ReplyDelete
  7. I love potato salad. I like the addition of dijon mustard and thyme. It sounds delicious.

    ReplyDelete
  8. Thanks Brian... enjoy. :)

    Cheers!
    Cinde

    ReplyDelete
  9. I have a ton of thyme, mine has gone crazy so I'll be sure to try this. It sounds wonderful.

    ReplyDelete

 
Button and signature by Blogger Boutique.