Mustard potato salad, proper.

Simplicity. © Ryan Schierling

There's no fantastic story behind this potato salad, it was simply created for those who are mayonnaise averse. I know, I know, that sounds ridiculous. Who doesn't love mayonnaise? I mean, I spread it on sandwiches like a porcelain-skinned ginger kid slathers on SPF 85 sunblock. I love it.

But mayo isn't for everyone, and bright-yellow mustard-based potato salad doesn't always, errr... cut the mustard either. This salad is light, refreshing and has a nice tang from the dry white wine and a little bite from the whole-grain mustard. The chives, and there are a lot of chives, lend a nice complementary color and a slight, subtle onion flavor without overpowering the sweet, tiny red potatoes. It is a delicious, quick and easy potato salad to make.

Ryan's Mustard Potato Salad

2 lbs. little red "C" potatoes, cut in half and steamed until tender
4 eggs, hard-boiled, sliced
4 tablespoons whole grain mustard
2/3 cup dry white wine
4 tablespoons chives, chopped fine
3 good pinches kosher salt

Wash the wee potatoes well and cut in half. If there are larger potatoes, you can cut them into quarters. Steam the potatoes until they are fork-tender, then drain any excess liquid off and put into a large bowl. Add three hefty pinches of kosher salt, the sliced hard-boiled egg and the chives. Whisk together the whole grain mustard and white wine (we like to use Sauvignon Blanc), then pour the dressing over the potatoes and mix well. Adjust seasoning to taste.