Mustard Potato Salad and Fresh Pasta Salad

The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, July 19th 2015 edition. By: Blaise Doubman 

Summer salads, perfect for picnics and reunions…
Blaise Doubman

One of the most popular recipes on my website is for a “Broccoli and Cauliflower Salad”. It’s the perfect combination of broccoli, cauliflower, mayonnaise, cheese and sweetness. Every time I make it, people go crazy! The recipe also has special meaning to me, because it’s one of the first recipes I developed for my upcoming cookbook. I remember every detail about that salad. I wanted something crunchy, flavorful and a perfect “picnic food” that would travel well. It took a few attempts, but the final result was perfection.

Since the recipe is so popular, it really got me thinking about other cold salads that would also make perfect “picnic food”. I’ve always loved potato salad and pasta salad, but I always thought the store bought kind lacked flavor and punch. I decided to try my hand at making both, so I could share them here with you. The results? Fabulous! I will never buy store bought salads again… and neither will you after making these!

Mustard Potato Salad and Fresh Pasta Salad

These salads can both be made ahead and stored in the refrigerator. Both can be served cold, or at room temperature. Leftovers can be chilled for up to three days.

For the Mustard Potato Salad…

10 medium potatoes cooked barely tender and diced
1 ¾ cups mayonnaise
3 tablespoons yellow mustard
2 tablespoons apple cider vinegar
2 tablespoons white granulated sugar
2 teaspoons salt
2 teaspoons black pepper
2 teaspoons garlic powder
1 cup diced celery
1 cup diced white onion
7 hard-boiled eggs, peeled and diced
Paprika, for sprinkling

In a large bowl, whisk together the mayonnaise, yellow mustard, apple cider vinegar, white granulated sugar, salt, black pepper and garlic powder until thoroughly combined.

Pour this mixture over the cooked and diced potatoes in another large bowl and stir together carefully. Next, add the diced celery, diced white onion, and diced hard-boiled eggs. Fold gently until everything is combined evenly. Chill for a couple of hours in the refrigerator until ready to serve.

Just before serving, sprinkle on paprika.

For the Fresh Pasta Salad…

1 ¼ cup mayonnaise
2 tablespoons white vinegar
1 tablespoon yellow mustard
2 teaspoons white granulated sugar
2 teaspoons salt
1 teaspoon black pepper
½ pound Rotini pasta (corkscrew shaped), cooked and drained
½ cup diced celery
¼ cup diced green pepper (about ½ the pepper)
¼ cup diced red pepper (about ½ the pepper)
½ cup diced green onion

Start by whisking the mayonnaise, white vinegar, yellow mustard, white granulated sugar, salt and black pepper together until thoroughly combined.

Next, add in the cooked and drained Rotini pasta, diced celery, diced green pepper, diced red pepper and diced green onion. Stir together until all ingredients are evenly distributed. Chill for a couple of hours in the refrigerator until ready to serve.