Mustard powder gives the dressing of Jason Dady’s potato salad an extra kick.
Two Bros. BBQ Market Potato Salad
1 1/2 pounds red potatoes
2 tablespoons kosher salt
1 1/2 cup mayonnaise
1/8 cup Dijon mustard
2 tablespoons Coleman’s Mustard Powder
1 cup diced celery
1 cup diced red onion
Kosher salt, to taste
Freshly cracked black pepper, to taste
In large stockpot, cover potatoes with cold water, season the water with 2 tablespoons of kosher salt and bring to a simmer. Be careful not to boil.
Once at a simmer, cook potatoes until soft. Cook until a knife can skewer all the way through the potato. It is essential not to overcook the potato.
Once done, remove from water immediately and allow to cool at room temperature.
Once the potatoes are cool, using your hands, break potatoes into bite size pieces in a large mixing bowl.
Add the mayonnaise first. Toss the potatoes into the mayonnaise and mix well. Once mayonnaise is well incorporated, add the Dijon mustard and Coleman’s mustard powder. Mix thoroughly. Once mustard is added and mixed in, fold in the onion and celery. Adjust seasoning as needed with kosher salt and fresh cracked pepper.
The potato salad is ready to serve. It can be served immediately, or chilled and held for up to three days.
From Jason Dady and Two Bros. BBQ Market