French Potato Salad with Mustard Vinaigrette
- 3 lbs red potatoes
- 2–3 cups diced celery
- 2 red peppers, diced
- ½ cup scallions (green onions) sliced, including greens or ½ cup chopped chives
- 2–2 ½ cups peas
- 3 Tbsp. each fresh chopped basil and mint
- 2 tsp. fresh chopped thyme
- Dressing:
- 2/3 cup olive oil
- 2 Tbsp. cider vinegar
- 1 tsp. mustard powder or Dijon mustard
- 4 tsp. Crosby’s Fancy Molasses
- Sea salt and pepper to taste
To make the dressing:
- Combine dressing ingredients in a jar and give it a good shake.
- Cut the potatoes into 1” pieces and boil until fork tender (take care not to overcook).
- In a large bowl toss the celery, peppers, scallions and herbs with half of the dressing.
- When the potatoes are cooked, drain and immediately add to the bowl of veggies.
- Toss well.
- Add additional dressing, as required, along with the peas.
- Season with salt and pepper.
- Let rest in the fridge overnight, if you have time.