Warm Confetti Potato Salad

Warm Confetti Potato Salad


  • 2 sprigs fresh rosemary, chopped
  • 1 teaspoon ground cumin
  • 1/2 pound confetti potatoes (I used a mix of baby Yukon Gold, Purple Peruvian, and Red La
  • Salt and pepper to taste
  • 3/4 cup unsalted butter, cold and cut into cubes
  • 1 tablespoon whole-grain mustard


  1. Cut potatoes (skin on) into small cubes, about 1-2 cm a side.
  2. Steam until easily poked with a fork, while still retaining their overall shape (about 15-20 minutes).
  3. Meanwhile in a bowl, combine butter, mustard, and cumin.
  4. When potatoes are done, add them to the bowl directly from the steamer basket and mix everything until potatoes are well-coated.
  5. Salt and pepper to taste, then sprinkle rosemary on top and serve.

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