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.
- 6 medium red potatoes (boiled in skins until tender, and cooled)
- 1/2 large sweet onion (diced)
- 2 large stalks celery (diced)
- 5 hard-boiled eggs (chopped; reserve 1 to cut into wedges for garnish)
- 1 teaspoon celery seed
- 1/4 cup sweet pickle relish
- 1 teaspoon kosher salt (or to taste)
- 1/2 teaspoon black pepper (freshly ground)
- 1/2 cup mayonnaise
- 1/4 cup yellow mustard
- 1 tablespoon white vinegar or pickle juice
- Garnish: 8 cherry tomatoes
- Garnish: parsley
- Optional: sweet Hungarian paprika for garnish
- Cut cooked potatoes into cubes with skin on (or scrape off the skin with a butter knife) and cut into cubes.
- Place in a large mixing bowl with onion, celery, chopped hard-boiled eggs, celery seed, pickle relish, salt, and pepper. Toss gently.
- In a small bowl, whisk together mayonnaise, mustard, and vinegar or pickle juice. Gently mix this dressing with the potatoes until they are completely coated, being careful not to break up the potatoes.
- 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.
|Nutritional Guidelines (per serving)|