Red Potato Salad & Whole-grain Mustard is the side for a wine pairing I just completed for MacRostie winery’s May release. I’m posting it here, just a little out of order, but the whole meal should be up by next week. And in the meantime, enjoy. This salad can stand on its own.

I couldn’t decide whether to use redskin potatoes or sweet potatoes for this salad. Heidi and I ended up making it both ways during our ipad cooking day. The sweet potato went really well with the pinot but wasn’t as great with the chardonnay, so we ended up suggesting the redskins for their versatility. But honestly, both were great and you can’t go wrong with this Red Potato Salad & Whole-grain Mustard.

2 pounds small redskin potatoes; in bite-size pieces
¼ cup red onion; diced fine
2 tablespoons whole grain mustard
1 teaspoon brown sugar
1 teaspoon marmalade
1 tablespoon mayonnaise
7 stalks of fresh marjoram; just the leaves; rough chopped
¼ cup sunflower seeds; roasted and salted
½ cup alfalfa sprouts

Bring water to a boil. Salt it. Drop in the potatoes and cook until fork tender but not mushy. When cooked through, remove to a serving bowl and toss in the red onion while the potatoes are still warm. This will soften the onions without actually cooking them. Mix in the mustard, sugar, marmalade and mayo. Mix in the sunflower seeds and marjoram. Top with the alfalfa sprouts. Serve at room temperature.