THE SPICE MAGIC KITCHEN
Mustard-seed potato salad
Warm potatoes with a bright dressing and toasted mustard seeds.
Images are AI-generated serving illustrations; actual portions and results may vary.
GET EVERYTHING READY
Everything you’ll need.
For 4 servings. Tap each ingredient as you get it ready.
Use the written amounts, not the portions shown in the illustrations. US volume and weight equivalents are approximate.
What equipment do I need?
Steel saucepan, skillet, bowl.
The recipe at a glance.
See the sequence, then follow the full instructions below.
FOLLOW ALONG
4 simple steps.
One delicious result.
Illustrative preparation stage 1 Boil potatoes
Medium
Have readyWaxy potatoes, 1-inch (2.5 cm) cubes, Water
- Simmer potatoes in water 15–18 minutes; drain well.
Illustrative preparation stage 2 Warm seeds
Medium-low
Have readyYellow mustard seeds, Olive oil
- Heat oil and mustard seeds gently for 45–60 seconds; cover loosely if they pop, then remove heat.
SPICE MAGICYellow Mustard Seeds WholeView this spice →Next: Dress ↓Illustrative preparation stage 3 Dress
Off heat
Have readyApple cider vinegar, Fine salt
- Let seed oil cool 1 minute, then whisk in vinegar and salt.
- Pour over warm potatoes and fold gently.
Illustrative preparation stage 4 Finish
No heat
Have readyScallions, sliced
- Fold in scallions and serve warm.
AT THE TABLE
A few good things alongside.
Roast chicken
Tomato salad
Green beans
AI-generated serving suggestions. Side dishes are separate from the recipe quantities.
A few things worth knowing.
Recipe development status
Original development draft; kitchen validation pending.
Kitchen tip 2
Contains mustard. Refrigerate leftovers promptly; do not leave potato salad at room temperature longer than 2 hours.
Ingredients and allergens
Allergen check: includes mustard. Check all packaged ingredients, including spice blends, and separate serving suggestions.
FROM YOUR SPICE SHELF