Honey Truffle Mustard Potato Salad

A new twist on a classic side dish using our Honey Truffle Mustard. With its heavenly aroma and rich flavor, your potato salad will be the most talked about dish at your BBQ!
Honey Truffle Mustard Potato Salad

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  • 1 1/2 lbs Red Potatoes, halved or quartered
  • 1 Tbsp California Balsamico Bianco Vinegar
  • 1 Tbsp Honey Truffle Mustard
  • 2 Tbsp Olivum Reserve Late Harvest Olive Oil
  • Salt and Pepper to Taste
  • 1/4 to 1/2 Cup Fresh Chopped Parsely


Place potatoes in a large pot, cover them with cold water and bring to a boil over high heat.  Cook 15-20 minutes until just tender. Drain.   In a serving bowl combine the California Balsamico Bianco Vinegar and Honey Truffle Mustard. Season with Salt and Pepper.  

Add hot cookeed potatoes and let cool , tossing occasionally.   When potatoes have cooled add Olivum Reserve Late Harvest Olive Oil and Parsley, toss to coat. Adjust Salt and Pepper seasoning if needed.

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