Homemade Mustard Potato Salad Recipe

Remove from hot water cool peel and chop. Crispy tender russet potatoes soft eggs crunchy onions and sweet relish all mixed with a mustard and mayo combination topped with green onions for garnish. Place eggs in a saucepan and cover with cold water.

Olivia Luz

Summer time is the time for all things potato salad and grilling. Drain the potatoes in a colander return them to the pot drizzle with vinegar and let cool while you prepare the rest of the ingredients. Let eggs and potatoes cool to room temperature. Drain the potatoes and spread out onto a cookie sheet to cool quickly about 10 minutes. In a mixing bowl combine the potatoes eggs onion celery relish and pimentos.

Stir in cooled potatoes. Peel all and refrigerate whole potatoes and eggs until cold. Add potatoes and salt and cook until potatoes are just starting to fall apart about 10 minutes. Dice your potatoes into large chunks. Cover remove from heat and let eggs stand in hot water for 10 to 12 minutes.

Bring water to a boil. This classic mustard potato salad is a must make for your next get together. Whether you re making creamy or vinegary potato salad some favorite choices for seasoning the dressing are apple cider vinegar lemon juice pickle juice horseradish paprika hot pepper sauce dried and fresh herbs and any variety of prepared mustard from plain yellow to stone ground or dijon style to extra spicy. Remove the eggs after 10 minutes of boiling and remove and drain the potatoes when just fork tender. Drain potatoes well in a colander and return them to hot pan for a minute to dry out excess water.

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Instructions add 4 quarts of water to a 6 quart pot and bring to a rolling boil over high heat. In a bowl combine egg salad mayonnaise mustard onion and salt. Boil potatoes in the peel with the whole eggs. Boil potatoes in salted water 10 to12 minutes or until just tender. In a bowl combine celery onion.

Then add them to a large stockpot and cover with generously salted cold water and cook until the potatoes are tender. Always a huge hit. Then add them to a large stockpot and cover with generously salted cold water and cook until the potatoes are tender. Instructions add 4 quarts of water to a 6 quart pot and bring to a rolling boil over high heat. Bring water to a boil.

Always a huge hit. Stir in cooled potatoes. Summer time is the time for all things potato salad and grilling.