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Potato Salad with Mustard dressing

June 09, 2021 3 min read


This French style potato salad takes the classic summertime dish to a new level by using a mayo-free, vinegar and oil-based dressing. This recipe is not only easy to make, but it is also gluten-free and vegetarian friendly. By following the guided recipe from Multo™ by CookingPal®, you can simmer the eggs in the simmering basket and steam the potatoes in the steamer - all the cooking done in just one bowl! Experience multi-level cooking with Multo™ by CookingPal® and prepare this recipe quickly and effortlessly! 

How to make Potato Salad with Multo™ by CookingPal®?

1. Emulsify the dressing.

Say goodbye to continuous stirring and watch as mustard, vinegar and honey are slowly combined in the mixing bowl. Slowly add olive oil to emulsify the dressing.

2. Boil the eggs with simmering basket.

The simmering basket is a popular accessory that comes with Multo™ by CookingPal®. Simply place on top of the blade and slowly boil your eggs without destroying them.

3. Steam the potatoes with steamer.

Attach the steamer on top of the mixing bowl before you boil the eggs and use it to steam the potatoes. With this system, you can prepare several ingredients at one with just one appliance. 

4. Pour the dressing on the potatoes and eggs.

Once eggs and potatoes are cooked, pour the dressing and mix until well combined. 


Cooking tips and tricks 

  • After you boil the eggs, place in an ice bath for at least 5 minutes. This will make the eggs easier to peel as well as keeping their shape for a clean cut and serve. 
  • For more developed flavors, cook the potatoes ahead of time and let sit in flavor. This not only enhances the natural flavors of the potatoes, but cooking potatoes ahead of time makes assembly easier. 
  • This recipe is flavorful enough as is, but if you like an extra kick of flavor, try adding a pinch of cayenne pepper. This is a spice used in other egg dishes that brings a fiery spice to the dish as well as adding a nice pop of color for presentation.
  • This salad is versatile and can be eaten warm or cold. Simply prepare ingredients and serve as a warm side dish to a nice steak or piece of fish, or refrigerate for a few hours to make a chilled food for an outside BBQ or summertime dinner.


    What are the variations of this potato salad?

    • Fresh herbs can be added to this potato salad for earthy, clean flavors. Parsley, thyme, tarragon, and dill will bring fresh flavors and added color to the dish. Chives and rosemary can be overpowering if used in excess but both have distinct flavors that bring an extra bite to food. Herbs also have many health benefits and bring their nutrients to your cooking.
    • Different potato varieties can be used in this recipe: Yukon Golds, fingerling, Russet potatoes, and baby red potatoes. Each potato brings a distinct flavor to dishes - Yukon golds are creamy and buttery whereas red potatoes are more mild and sweet. You can choose alternative varieties based on personal preference of texture and consistency. Also, skin can be left on for an added crispiness if desired.
    • Nothing pairs better with a salad than a crunchy nut. Toast walnuts, almonds, pine nuts or pepitas and sprinkle on top. These are also packed with vitamins and minerals.


      Required accessories 

      Simmering Basket


          The final verdict on the potato salad - how does it taste?

          This lighter, flavorful potato salad is perfect for a warm summer day, as a side dish to a BBQ, or to accompany your favorite meat dish. It’s:

          • Zesty 
          • Pungent 
          • Fresh 
          • Savory 
          • & Satisfying! 

          Start your cooking adventure today! Don’t forget to share your creations by tagging us @cookingpalofficial and hash tag #MyCookingPal. 

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