|Nutritional Guidelines (per serving)|
|Servings: 8 to 10 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||14%|
|Saturated Fat 2g||11%|
|Total Carbohydrate 12g||4%|
|Dietary Fiber 2g||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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 at home.
- 6 medium red potatoes (boiled in skins until tender, then 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 freshly ground black pepper
- 1/2 cup mayonnaise
- 1/4 cup yellow mustard
- 1 tablespoon white vinegar (or pickle juice)
- Garnish: 8 cherry tomatoes, parsley, and sweet Hungarian paprika
With skin on or skin scraped off with a butter knife, cut cooked potatoes into cubes.
Place in a large mixing bowl with onion, celery, chopped hard-boiled eggs, celery seed, pickle relish, salt, and pepper. Toss together 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 damage the potato cubes.
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.
Serve as a side for barbecued foods or for a potluck and enjoy.