Potato salad with Mustard seeds

 

Potato Salad with Mustard Seed Dressing Ingredients 2 pounds tiny baby potatoes 1 cup chopped scallions 1 cup chopped celery cone #3 1/2 cup chopped Pickles 4 Tablespoons whole grain mustard 1 Tablespoon plus 1 teaspoon olive oil 1 teaspoon caraway seeds, lightly toasted 1/2 teaspoon salt 1/2 teaspoon pepper 3 cups baby arugula Instructions Cook Potatoes in 11 inch skillet with ¼ cup water medium click low about 20 minutes. Chop the scallions, celery and Pickles and place in a bowl. Add the potatoes. Add the mustard, olive oil, caraway seeds and gently mix. Stir in the salt, pepper and arugula. Place in a serving bowl and serve warm or at room temp. Salad can also be made ahead and served chilled ( toss the arugula in just right before serving so it doesn’t get too wilty!)