I’m a huge fan of potato salad. While I often do big batches with tons of hardboiled eggs, onions, and gobs of mayo, this super quick version my sister-in-law whipped up calls for a couple of table spoons of mustard (a combo of grainy and smooth are ideal, but whatever you have on hand), a few glugs of olive oil, a couple of splashes of vinegar, salt and pepper whisked together and tossed into halved, and boiled red potatoes (or whatever small ones are available). It’s quick, light and is great accompaniment to anything you throw on the grill or to a roasted chicken.


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