Southern-Style Mustard Potato Salad

Name: Southern-Style Mustard Potato Salad
Ingredients: •1½ pounds russet potatoes, peeled and cubed, cooked in salted water until just falling apart, drained well in a colander, add back to hot pan to dry out some*; •5 eggs, hard-cooked, peeled and smashed; •¾ cup celery, diced (I use more, but I love the crunch); •½ cup onion, minced (I used red onion this time, but Vidalia works nicely); •½ cup dill salad cubes (or dill pickle relish); •2 tablespoons dill pickle juice; •2 tablespoons + 1 teaspoon prepared yellow mustard (may vary to more); •½ cup + 2 tablespoons mayonnaise; •salt and ground black pepper, to taste; •1 teaspoon celery seed (optional…and not in Jack’s version)

Southern-Style Mustard Potato Salad was pinched from <a href="http://www.thesaucysoutherner.com/southern-style-mustard-potato-salad/" target="_blank">www.thesaucysoutherner.com.</a>

INGREDIENTS

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•1½ pounds russet potatoes, peeled and cubed, cooked in salted water until just falling apart, drained well in a colander, add back to hot pan to dry out some*

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•5 eggs, hard-cooked, peeled and smashed

•

•¾ cup celery, diced (I use more, but I love the crunch)

•

•½ cup onion, minced (I used red onion this time, but Vidalia works nicely)

•

•½ cup dill salad cubes (or dill pickle relish)

•

•2 tablespoons dill pickle juice

•

•2 tablespoons + 1 teaspoon prepared yellow mustard (may vary to more)

•

•½ cup + 2 tablespoons mayonnaise

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•salt and ground black pepper, to taste

•

•1 teaspoon celery seed (optional…and not in Jack’s version)

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