Red Potato Salad w/ Coarse Ground Mustard

Lisa 'Gayle' Goff


While celebrating father's day with my awesome husband, my in-laws and some very good friends we stumbled upon a fantastic potato salad so of course me being me I said "I can do that" and I is what I came up with.

★★★★★ 1 vote
30 Min


1 1/2 lb
small red potatoes
1 c
mayonaise (i use 1/2 mayo (the olive oil one and 1/2 plain yogurt) but the first time i used all mayo and it came out equally as good.
stalks of celery (leaves too)
1/2 small
red onion
2 Tbsp
sweet pickle relish
2 Tbsp
coarse ground mustard
2 tsp
creamy horseradish
1 tsp
kosher salt
1/2 tsp
black pepper
1 tsp


1Wash then boil potatoes with the skin on until just done, DO NOT OVERCOOK, red potatoes are delicate and will fall apart if you over cook them
2Mix all the spices and Mayo in a large enough bowl to hold everything even the potatoes, chill while you chop the raw veggies
3finely chop the celery and red onion then add to the sauce.
4when the potatoes are done chill completely, when they are completely cooled cut into quarters (or more if they are larger than a pig pong ball) FOLD INTO the mayo and veggies careful not to smash the potatoes.

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