Name: Potato Salad Recipe With Mustard and Chives
Ingredients: 1.5 lb mixed potatoes (I bought a small bag of variety potatoes – blue, red, yellow); 2-3 tablespoons apple cider vinegar, divided; 2 tablespoons whole grain mustard (I used Grey Poupon Country Dijon); 1 tablespoon light mayonnaise; 2 tablespoons chopped chives

Ingredients

1.5 lb mixed potatoes (I bought a small bag of variety potatoes – blue, red, yellow)
2–3 tablespoons apple cider vinegar, divided
2 tablespoons whole grain mustard (I used Grey Poupon Country Dijon)
1 tablespoon light mayonnaise
2 tablespoons chopped chives

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Instructions

Cut potatoes into even sized pieces (halves and thirds, depending on size of potatoes). Place in a pot, cover with water, add salt to water and place on medium-high heat. Bring to a boil, then reduce just a bit and cook for about 6-8 minutes (time will depend on size, so you will want to check potatoes during cooking process too). Test for doneness, should be fork tender.
Drain potatoes and set back in pot to cool. Splash with 1-2 tablespoons of vinegar while potatoes are still warm (will absorb best this way).
Once potatoes have cooled, mix mustard, mayonnaise, chives, salt and pepper in a large bowl. Add potatoes to the dressing and gently toss to coat. Taste for salt and pepper and adjust. Serve at room temperature or chilled.