Description
Make a traditional, deli-style potato salad where mustard is the main flavor. This recipe yields a creamy yet firm salad perfect for picnics or barbecues.
Ingredients
Scale
- 3 lbs Russet potatoes, peeled and quartered
- 4 large eggs, hard-boiled
- 1 cup celery, finely chopped
- 1/2 cup red onion, finely chopped
- 1/2 cup mayonnaise
- 1/3 cup yellow mustard
- 1/4 cup sweet pickle relish
- 2 tablespoons white vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika, for garnish
Instructions
- Place the quartered potatoes in a large pot and cover them with cold, salted water. Bring the water to a boil over high heat.
- Cook the potatoes until they are fork-tender but still hold their shape, about 15 to 20 minutes. Do not overcook them until they become mushy.
- Drain the potatoes immediately and let them cool slightly for about 10 minutes. While still warm, gently transfer the potatoes to a large bowl.
- While the potatoes are still warm, sprinkle them with the white vinegar. Gently toss to coat. This allows the potatoes to absorb the tanginess. Let them cool completely to room temperature.
- Chop the cooled hard-boiled eggs into medium pieces and add them to the bowl with the potatoes.
- Add the chopped celery and red onion to the bowl.
- In a separate small bowl, whisk together the mayonnaise, yellow mustard, sweet pickle relish, Dijon mustard, salt, and pepper until smooth. This is your dressing.
- Pour the dressing over the potato mixture. Gently fold all ingredients together until everything is evenly coated. Avoid overmixing, which can break down the potatoes.
- Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
- Before serving, taste and adjust salt or pepper if needed. Sprinkle the top with paprika for color.
Notes
- For the best texture, use starchy potatoes like Russets and cook them just until tender.
- Chilling the salad for several hours improves the flavor balance significantly.
- If you prefer a tangier dressing, increase the white vinegar by one teaspoon.
- Prep Time: 25 min
- Cook Time: 20 min
- Category: Side Dish
- Method: Boiling/Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 6
- Sodium: 550
- Fat: 22
- Saturated Fat: 4
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 3
- Protein: 6
- Cholesterol: 110