Spice of the Month: Mustard Seed

By Laura Coffee, Marketing & Owner Services Manager, Co-op Owner

Mustard seeds are the tiny little gifts we harvest from mature mustard plants. The leaves and flowers are edible as well, along with the sprouts. However, when most Americans hear the word ‘mustard’ they think of the zippy condiment made by combining the ground seeds with water, vinegar, and other flavorings. The seeds come in multiple colors, like yellow, brown, and black, getting spicier as they get darker. In many places the seeds are toasted before use, or even pressed for oil. To participate in future installments of this series, sign up through the CRDL.

Potato Salad

Ingredients:

• 2.5-3lbs red potatoes, skin on
• 3 hard boiled eggs, chopped
• 1/4 cup finely chopped onions (yellow or red)
• 1/4 cup mayo
• 2 Tbsp balsamic vinegar
• 1 Tbsp yellow mustard seeds
• 1 Tbsp prepared mustard
• 2 tsp dried dill
• salt and hot sauce to taste
• 1/4 tsp turmeric (optional)

Place the mustard seeds in a small, heat safe bowl and pour boiling water over the top. Allow the seeds to soak while cutting potatoes into cubes. (Note: Soaking the mustard seeds helps reduce their bitterness. You can change the water out once or twice during the process to reduce the bitterness even further if desired.)

Add your cubed potatoes to a large pot of boiling water. While the potatoes are cooking, combine all remaining ingredients in a large bowl and mix well. Once the potatoes are fully cooked but still holding their shape, remove from heat and drain. Drain remaining water off the mustard seeds. Add the potatoes and soaked mustard seeds to the mixing bowl and toss until well coated. Chill, covered, four hours to overnight. Taste and add additional salt and/or hot sauce if desired. Stir well before serving.

Additional tips:

• The turmeric adds color if you want an obviously yellow potato salad but are using Dijon or Stoneground as your prepared mustard option.
• For a creamier salad, peel the potatoes before cubing.
• For a vegan option, use an egg-free mayo and swap in a 1/2 cup of cubed firm silken tofu for the hard boiled eggs.