A cold side made ahead
Small Batch Mustard Potato Salad
A mustard and vinegar dressing soaks into warm potatoes before celery and scallion add crunch. There is no egg or mayonnaise in this small bowl, and it still belongs in the refrigerator.
- Makes
- 2 side portions from 12 ounces potatoes
- Preparation
- About 10 minutes
- Cooking or chilling
- About 12 to 16 minutes boiling, plus at least 1 hour chilling
Get everything ready
Ingredients
2 side portions from 12 ounces potatoes
What you need
Saucepan, colander, shallow dish, bowl and refrigerator thermometer.
Time to cook
Method
Boil until tender
Put the potato pieces in a saucepan and cover with cold water by an inch. Bring to a boil, then simmer about 12 to 16 minutes until a fork slides into the center. Drain thoroughly.
Dress while warm
Whisk the oil, vinegar, mustard, salt and pepper in a bowl. Fold in the warm potatoes without crushing them. Transfer to a shallow dish in a layer that can cool quickly.
Refrigerate promptly
Put the shallow dish in the refrigerator promptly rather than waiting for it to cool on the counter. Loosely cover while cooling, then cover fully once cold. Chill at 40°F or below for at least 1 hour and until the potatoes are cold throughout. A crowded refrigerator or a deep dish can take longer.
Add the crunch
Just before serving, fold in the celery and scallion. Divide between two plates. Keep any portion not being served in the refrigerator.
Before you make it
Make it before the hot food
This side needs cooling time, so prepare it before lighting the grill. One hour is a planning estimate, not proof that a deep bowl has cooled safely.
Keep the small batch small
The full recipe makes two side portions. For a crowd, divide extra batches into shallow containers for cooling instead of one deep bowl.
Cooking times and serving counts are estimates. The planner rounds up to complete batches. When you multiply a batch, use additional pans or cook in stages rather than crowding the food.
Choose the setup
Use cookware guidance for a saucepan and shallow dish. The cookout checklist includes cold storage.
Serving and leftovers
Keep cold food at 40°F or below and hot food at 140°F or above. Refrigerate perishable food within 2 hours, or within 1 hour when the temperature is above 90°F. Reheat leftovers to 165°F. Use a food thermometer for meat rather than relying on color.
Cool leftovers promptly in shallow containers. Use or freeze refrigerated leftovers within 3 to 4 days. When a new dish uses previously cooked food, count from the oldest cooked component rather than starting the clock again.
USDA food handling guidance covers cooking temperatures, holding food, and refrigeration.
See USDA leftovers guidance for cooling, storage and reheating.