Double-mustard potato salad with tuscan kale.
We've both always had an irrational fear of potato salads. (Perhaps this had its origins in seeing the mayonnaise-drenched mush that appeared at midwestern picnics.) We recently decided to conquer our fears by finding a potato salad recipe we could respect. This one is easy: the potatoes are chopped and boiled for fifteen minutes, and then tossed with dijon mustard, grainy mustard, balsamic vinegar, olive oil, and basil. Weird, but it really works.
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