Mustard Potato Salad
Mustard Potato Salad Recipe
Want a delicious recipe for home-made mustard potato salad? I'm going to share the recipe my mother taught me. I've always loved this potato salad since I was a kid. Every time I make it for my friend's 4th of July party or just for any family get together it is always a big favorite. I like my potato salad chunky and I do not care for celery or pimentos in my potato salad.
If you love mustard potato salad then you have got to try this recipe. I hope you enjoy it!
This is the recipe my mother taught me.
- 5 to 6 large potatoes
- 3 to 4 eggs (boiled and peeled)
- Mayonnaise (Hellmann's)
- Yellow mustard
- Pickles (dill)
- Paprika (optional)
- 1. Boil potatoes, skin them and break into chunks in large bowl.
- 2. Chop eggs into tiny pieces in a small to medium bowl.
- 3. Chop pickles and onions into small pieces and add to eggs.
- 4. Add egg mixture to potatoes.
- 5. Add several large spoonfuls of mayonnaise to potatoes and mix well until desired consistency.
- 6. Add yellow mustard and mix well until desired color and flavor.
- 7. Sprinkle some paprika on top of potato salad for color and extra taste.
- All of the ingredient amounts can be adjusted to suit your taste. I usually use about 3 pickles and half an onion. Just start with smaller amounts, mix, and add more to meet your taste.
Potato Salad Recipe Book
When it comes to picnics, patio parties, and potlucks, one side dish reigns supreme-potato salad. Creamy or chunky, mellow or tangy, a salad starring spuds is guaranteed to tickle your taste buds-and bring out the best in other foods. This one-of-a-kind cookbook brings you 65 spectacular potato salad recipes-one for every palate and every plate.
For author Debbie Moose, potato salad is too versatile to disappear during cool weather-and too good to remain a mere side dish. You'll discover more than 25 recipes for "Uptown Taters" that pair perfectly with elegant indoor meals-Tarragon-Lemon Potato Salad, Tuscan Taters (with capers, basil, and sun-dried potatoes), and even Spuds Step Out (with caviar!). And if you're looking for an easy one-dish meal, try a "Spud Supper" such as Potato Salad with Crab or Spring Ham Salad.
Yellow Mustard Potato Salad - Rachael Ray's version
- 3 medium-large russet potatoes (peeled and cubed)
- 2 ribs celery (finely chopped)
- 1/2 small to medium yellow skinned onion (finely chopped)
- 3 tablespoons chopped pimento (drained)
- 3 tablespoons sweet pickle relish
- 1/3 cup mayonnaise (eyeball it)
- 1/3 cup yellow mustard *eyeball it)
- Salt and pepper
- 2 tablespoons chopped parsley (optional)
- Boil potatoes in salted water 10 to12 minutes, or until just tender. Drain the potatoes and spread out onto a cookie sheet to cool quickly, about 10 minutes.
- In a bowl, combine celery, onion, pimento, relish, mayonnaise and mustard.
- When you are ready to serve, combine cooled potatoes with other ingredients. Stir the potatoes to combine and season with salt and pepper.
- Original recipe & photo
Mustard or Mayonnaise
Do you like mustard potato salad or mayonnaise potato salad?
Potato Salad: Fifty Great Recipes
Potato salad is almost always synonymous with casual outdoor picnics and summertime comfort food. Well, hold onto your spuds, because Barbara Lauterbach's Potato Salad: Fifty Favorite Recipes will change the way you view this standard accompaniment. Potato Salad features many variations of family recipes, from the New Year's Day Good Luck Salad, with traditionally Southern black-eyed peas, to the Rosemary Orange Potato salad, with an elegant citrus twist and enough class to serve at any formal luncheon. The book is divided into five sections, and one of the most unusual and fun chapters is dedicated to international potato salads. Here you'll find salads featuring various seafood, imported meats, and cheeses, such as the Stop and Go Italian Potato Salad and the NiÃ§oise Potato Salad. Accompanying many of the recipes are colorful photos of the finished product to provide additional inspiration and presentation ideas. Potato Salad will satisfy your starchy comfort-food cravings while providing unique hot and cold salads that serve as main courses or side dishes any time of year. --Teresa Simanton --This text refers to an out of print or unavailable edition of this title.
Nan's Classic Mustard Potato Salad
- 8 cups russet potatoes (cooked
- then diced) (about 10 -12 medium potatoes)
- 6 eggs (hard boiled and finely crumbled)
- 2 cups sweet onions (very finely diced)
- 1 cup celery (peeled and very finely diced)
- 3/4 cup dill pickles (very finely diced)
- 1 1/2 cups mayonnaise (I prefer Miracle Whip
- but mayo works well
- 2 tablespoons mustard ( the regular yellow type)
- 1/4 cup pickle juice
- 1/4 cup cream (I use half and half)
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon white pepper
- 2 tablespoons sugar
- 1. Boil potatoes in the peel with the whole eggs.
- 2. Remove the eggs after 10 minutes of boiling, and remove and drain the potatoes when just fork tender.
- 3. Let eggs and potatoes cool to room temperature.
- 4. Peel all and refrigerate whole potatoes and eggs until cold.
- 5. The potatoes will dice and hold up better when cold.
- 6. Dice the potatoes into 1/4- 3/8" dice.
- 7. Place into a very large container with a lid.
- 8. (I have a 4 1/2 qrt glass bowl-shaped casserole with lid that's perfect.) Crumble the eggs (I do this by squishing them in my hand) and add to the container with the diced potatoes.
- 9. Very finely (like the size of dill relish pieces) chop the onion, celery and pickles.
- 10. Add to the potatoes and eggs.
- 11. Gently stir to mix the ingredients evenly.
- 12. In a separate bowl, mix the mayonnaise, mustard, dill pickle juice, cream, salt, pepper and sugar.
- 13. Whisk until creamy.
- 14. Pour over potato mixture.
- 15. Gently stir until the dry particles are coated with the creamy mixture.
- 16. Cover and refrigerate at least 4 hours.
- 17. 6- 8 hours is even better.
- 18. If you like color you can sprinkle some sweet paprika over the top.
- Original recipe & photo