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Refreshingly New & Spicy Colman's Mustard Potato Salad

Updated on September 8, 2008
Vintage Colman's Mustard Ad
Vintage Colman's Mustard Ad

"My mother makes the best potato salad." If you are like me, and you just can't compete with your mother's potato salad, then do as I do. I simply took her recipe and made it my own. I just added a few little extras to make it mine. The key ingrediant in this recipe is the Colman's mustard. It tastes like a hot Chinese mustard with a little extra something and a little less sharp. You can find it in all major grocery-stores in the Irish or English International section. Sometimes you can find it in the mustard section. You can buy it in the powdered or the ready-made form. I suggest the ready-made. It gives the whole dish a little extra kick. If you can't find it, use the Chinese mustard in half the amount with Dijon mustard.

To accompany your great potato salad, I suggest some sirloin-burgers spiked with some jalepenos and loaded with jack-cheese, a baby-green salad with Good Season's dressing, sweet gherkins, and Cape-Cod potato chips. Top this off with some cold Bud-lite beer spiked with lime. Add some party-music and a bunch of screaming kids in a slip and slide and you're all set for a great time.

Enjoy at your next backyard barbecue!


5 lbs. new or red potatos (waxy potatoes)

4 hard-boiled eggs

2 stalks of celery

5 radishes

1/2 tablespoon of red wine vinegar

1 cup Hellmans Real mayonnaise

2 tbsp. Coleman's Irish mustard

or 1 tablespoon Chinese hot mustard and 1 tablespoon Dijon mustard

2 scallions


1. Wash the potatoes and place in a large pot covered with water. Bring to a rolling boil. Cook until fork-tender. Drain. If possible, cool overnight in a cool place. Cover with a tea-towel during cooling. Peel and cut the potatoes and put into a large bowl.

2. Chop two of the hard-boiled eggs and add to the potatoes. Season the potatoes with salt and pepper. Wash and dice-chop the celery . Scrub the radishes and slice very thin. Thinly slice two scallions. Add the vegetables to the potatoes and eggs.

3. In a mixing bowl, whip the vinegar, mayonnaise and mustard together with a whisk, and fold into the other ingredients until they are evenly coated. Keep the salad chilled until it's time to eat. Marinate Just before serving, sprinkle generously with paprika and freshly-ground black pepper. Garnish with snipped scallions, thinly-sliced radishes, and sliced eggs.

Serves 10 to 12.

Colman's Mustard Commercial--- Click here first


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    • Nicole Winter profile image

      Nicole A. Winter 9 years ago from Chicago, IL

      Wow, this looks absolutely fantastic, thanks for the great recipe!

    • Isabella Snow profile image

      Isabella Snow 9 years ago

      I LOVE potato salad!!!!! This looks good!

    • SweetiePie profile image

      SweetiePie 9 years ago from Southern California, USA

      Sounds very good.

    • mulder profile image

      mulder 9 years ago from Warnbro Western Australia


    • Karen Ellis profile image

      Karen Ellis 9 years ago from Central Oregon

      Mmmm. Your making me hungry. I love potato salad and have made it with red potatos. I will have to try this recipe next time I make it.

    • Cailin Gallagher profile image

      Cailin Gallagher 9 years ago from New England

      Jeanette M.

      Simply substitue with Dijon mustard (a store brand will do) and a couple of packets of the spicy hot mustard that you get with Chinese take-out. Dijon alone is also nice.

    • profile image

      Jeanette M 9 years ago

      This recipe sounds great, though I may have some trouble finding the mustard here... I'll give it a try, if I can. Thanks for sharing this with us