mustard potato salad
This tasty Mustard Potato Salad combines celery, hard-boiled eggs, red onion, pickle relish, and green onions in a creamy dressing with tangy mustard. Pair it with all your favorite grilled and barbecued vegetables and meats.
prep time
25 Min
cook time
20 Min
method
Stove Top
yield
8 serving(s)
Ingredients
- 3 pounds yukon gold potatoes
- 1 tablespoon salt
- 4 large eggs
- 3/4 cup mayonnaise
- 2 tablespoons dijon mustard
- 1 tablespoon yellow mustard
- 2 teaspoons apple cider vinegar
- 1/2 cup dill pickle relish
- 2 ribs celery, chopped
- 1/2 cup chopped red onion
- 2 tablespoons chopped fresh parsley
- 2 stalks green onion, thinly sliced
- salt to taste
- freshly ground black pepper to taste
How To Make mustard potato salad
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Step 1Place the potatoes in a large pot and fill it with cold water. Add the salt and bring the pot to a boil. Reduce to a simmer and cook just until the potatoes are fork-tender. Plunge the potatoes into an ice bath to stop the cooking process. Once cool, remove the potatoes and dry them to remove excess water. Dice the potatoes into bite-sized pieces.
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Step 2Fill a large saucepan with enough water to reach just below the bottom of a steamer basket. Bring the water to a boil, then carefully place the eggs in the steamer basket using a long-handled slotted spoon or tongs. Cover the pot and steam for 15 minutes. Carefully plunge the eggs into an ice bath. Peel and coarsely chop the eggs.
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Step 3Stir the mayonnaise, Dijon mustard, yellow mustard, apple cider vinegar, and dill pickle relish in a large bowl.
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Step 4Add the cubed potatoes, chopped hard-boiled eggs, celery, red onion, parsley, and green onions. Stir gently to combine. Season with salt and freshly ground black pepper to taste.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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