Mustard-Dressing Baked Russet Potatoes

Potatoes get a bad rep. It’s not fair. They don’t deserve it.

In moderation, they offer great health benefits. Plus, they’re just a very yummy comfort food–perfect for a quick and satisfying weeknight fix.

This recipe, originally adapted from Better Homes & Garden’s potato salad recipe, was meant to be served chilled. But I like my potatoes hot, even in the summer months. So here’s my version:


2/5 pound russet potatoes (about 5 small ones)

1 T Olive oil

2 t Dijon mustard

2 t red wine vinegar

a pinch of stevia

.5 t black pepper

1 T fresh parsley (or 1 t seasoning)

1.5 t chopped onion

1.5 t chopped celery


-Halve or quarter the potatoes. Boil for about 15 minutes or until soft.

-Once they’ve cooled enough to be held, toss them in the oil. Place on lightly greased broiling pan. Broil on high for about 3 minutes. Turn them to the other side. Let broil another 3 minutes, or just enough so that they start to get a crispy, golden brown appearance.

-In a small bowl, combine Dijon mustard (Trader Joe’s is the best!), vinegar, sugar, black pepper, parsley, onion, and celery.

-Pour mustard dressing over the warm potatoes and toss gently. Serve warm, if you like, or cold, if you like that. Personally, I’ve never been a fan of any cold potato salad, but I imagine the majority who do like cold potato salads would love this served chilled (and if you try that, you’ll want to forgo crisping via broiling, too).



2 thoughts on “Mustard-Dressing Baked Russet Potatoes

  1. Pingback: Swedish Hasselback Potato | Collegiate Culinaire

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