Description
Old-Fashioned Mustard Potato Salad with Eggs is a creamy and tangy dish that pairs well with grilled meats and fresh salads. This classic recipe evokes nostalgia and is made with high-quality ingredients for a delightful taste.
Ingredients
Scale
3 lbs Yukon Gold Potatoes
6 large Hard-Boiled Eggs
1/2 cup Yellow Mustard
1 cup Mayonnaise
3 stalks Celery
1/2 cup Red Onion (minced)
1/4 cup Sweet Pickle Relish
1 tablespoon Apple Cider Vinegar
1 teaspoon Smoked Paprika
Salt and Black Pepper to taste
Instructions
- Wash the Yukon Gold potatoes thoroughly. Place them in a large pot and cover with cold salted water. Bring the water to a boil, then reduce heat and simmer for about 15-20 minutes until fork-tender. Drain and let them cool slightly
- While the potatoes cook, place your eggs in a single layer in a saucepan. Cover with water and bring to a boil. Once boiling, turn off the heat, cover the pan, and let them sit for 12 minutes. Transfer to an ice bath, peel, and chop finely
- Finely dice your celery stalks and red onio
- In a large mixing bowl, whisk together the mayonnaise, yellow mustard, sweet pickle relish, apple cider vinegar, salt, pepper, and a pinch of smoked paprika
- Peel the warm potatoes (if desired) and cut them into bite-sized cubes. Add the potatoes, chopped eggs, celery, and onions to the bowl with the dressing
- Use a large spatula to gently fold the ingredients together without mashing the potatoes
- Cover the bowl with plastic wrap and refrigerate for at least 4 hours
Notes
For best flavor, make the salad a day in advance.
Use high-quality yellow mustard for the best taste.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Side Dish
- Method: Boiling and Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 285 kcal
- Sugar: 3g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 2.5g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 95mg