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![]() Mustard Potato Salad Recipe At a Glance Prep Time : 30min Cook Time : 30hr Course : Brunch, Salad, Side Dish Special : Caffeine-Free, Easy, Lactose-Free, Large Quantity, Make Ahead, Non-Alcoholic, Quick, Vegetarian, Wheat-Free Type of Prep : Mix / Beat, No-Bake Cuisine : Southern, U.S. Regional Occasion : Fall, Family Dinner, July 4th, Labor /Memorial Day, Party, Picnic, Potluck, Spring, Summer, Superbowl, Winter Related ResourcesNew posts to the Home Cooking forums:Mustard Potato Salad RecipeDon'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. INGREDIENTS:
PREPARATION:Cut cooked potatoes into cubes with skin on or scrape off the skin with a butter knife and cube. 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. 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 Related ResourcesNew posts to the Home Cooking forums: |
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