- Quarter potatoes, then cover with cold water in a pasta pot. Bring to a boil, then reduce heat to medium-low. Simmer, covered, until fork-tender, about 25 min.
- Whisk oil with Dijon and salt in a large bowl.
- Drain potatoes and cool slightly. Break up into smaller chunks with a wooden spoon and stir into oil mixture along with parsley. Serve warm.
10 minute best ever-grainy mustard recipe: Click here for full recipe.
Protein 4 g
Carbohydrates 42 g
Fat 10 g
Fibre 4 g
Sodium 205 mg
How to make perfect mashed potatoes