Screaming Yellow Zinger Potato Salad

LeAnna Lyons


I like a mustard-based potato salad the best. This has a French Dijon Honey Mustard, although with yellow mustard and another honey mustard to make up the dressing. French Dijon Honey Mustard has a bit of horseradish in it, so use it sparingly. It's a summer time favorite.

★★★★★ 1 vote
15 Min
20 Min


6 medium
potatoes, russets
4 large
eggs, hard boiled
1/3 c
relish or dill pickles chopped
1/2 to 2/3 c
2 tsp
dijon honey mustard
1 1/2 Tbsp
yellow mustard
1 Tbsp
honey mustard
1/2 tsp
dill, dried
1/2 tsp
garlic powder
salt and pepper (to taste)


1Boil potatoes with skin on for about 20 minutes or until tender,but not falling apart. Boil eggs. Let cool, then peel and chop. Chop dill pickles if that's what you're using and put all in bowl and toss to combine.
2In a smaller bowl, add the mayonnaise, mustards, dill, garlic powder and salt and pepper. Stir until all ingredients are blended well.
3Pour dressing over the potatos, eggs and pickles (or relish) and fold until everything is coated evenly.

About this Recipe

Course/Dish: Potato Salads