Mustard Potato Salad
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- 8-9 medium
- potatoes peeled and sliced
- 1 large
- onion chopped
- 3 large
- pickles quartered and chopped
- eggs boiled peeled and chopped
- miracle whip salad dressing mayo
- salt and papper to taste
1In a dutch oven boil potatoes till they are almost falling apart. drain water off. toss in onions and stir. mash potatoes as well or use an electric hand mixer to get a creamy potato. toss in chopped pickles.
2here's where it gets tricky, i usually don't measure this out i just squeeze it in till it looks right. it's maybe 1/2 a cup mustard maybe more maybe less. then once blended in, i use 3-4 TBS miracle whip ok so 1/4 cup lol dont want it too dry but not too runny from mayo. Toss in eggs then salt and pepper to taste. let sit for flavors to mingle i like mine room temp. or hot, but in the gumbo, it has to be cold to cut the heat on gumbo!