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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
Ingredients:
- 6 medium red potatoes, boiled in skins until tender, and cooled
- 1/2 large sweet onion, diced
- 2 large stalks of celery, diced
- 4 hard-boiled eggs, chopped
- 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 mustard
- 1 Tablespoons white vinegar or pickle juice
- 1 hard-boiled egg, cut into 8 wedges for garnish
- 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 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
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
