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Mustard Potato Salad Recipe

User Rating 4 Star Rating (7 Reviews)

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Mustard Potato Salad Recipe

© 2014 Charles Islander/Getty, licensed to About.com, Inc.
Don't buy that mushy potato salad from the grocery store deli. It's easy to make your own. Waxy potatoes (such as Rose Red or Yukon Gold) make the best potato salad because the cooked potatoes hold together better than Idahos or russets. Leave the skins on not only to save time, but also for added color, flavor, and nutrients. Mustard potato salad is the perfect side dish for picnics, potlucks, barbecues, or just a simple family dinner.

Prep Time: 30 minutes

Cook Time: 30 hours

Total Time: 30 hours, 30 minutes

Yield: 8 to 10 servings

Ingredients:

  • 6 medium red potatoes, boiled in skins until tender, and cooled
  • 1/2 large sweet onion, diced
  • 2 large stalks of celery, diced
  • 5 hard-boiled eggs, chopped (reserve 1 to cut into wedges for garnish)
  • 1 teaspoons celery seed
  • 1/4 cup sweet pickle relish
  • 1 teaspoon kosher salt, or to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup mayonnaise
  • 1/4 cup prepared yellow mustard
  • 1 Tablespoons white vinegar or pickle juice
  • 8 cherry tomatoes for garnish
  • Parsley for garnish
  • Sweet Hungarian paprika for garnish, optional

Preparation:

Cut cooked potatoes into cubes with skin on (or scrape off the skin with a butter knife) and cut into cubes. Place in a large mixing bowl with sweet onion, celery, chopped hard-boiled eggs, celery seed, pickle relish, salt, and pepper. Toss gently.

Whisk together mayonnaise, mustard, and vinegar or pickle juice. Mix into potatoes and vegetables until combined. Try not to break up the potatoes while mixing.

Decorate with hard-boiled egg wedges, tomatoes, and parsley. Sprinkle with a light dusting of sweet paprika. Refrigerate mustard potato salad at least 4 hours to let flavors meld before serving.

Yield: 8 to 10 servings
User Reviews

Reviews for this section have been closed.

 4 out of 5
Lightweight, Member ritaindy

Being in a hurry, I did dice and boil my taters first then cooled with cold running water! The dressing is very light and not overly creamy as many are that use mayo,.....enjoyed very much...super easy and tasty!

3 out of 3 people found this helpful.

See all 7 reviews

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