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Mustard Potato Salad Recipe

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This recipe for Mustard Potato Salad is from The Little Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
8 russet potatoes, peeled and chopped ¾ inch cubes
8 hard-boiled eggs, chopped (optional)
1 cup chopped onion
1 cup chopped celery
3 TBSP chopped parsley
2 tsp celery seed
3 TBSP mustard (see notes)
2½ cups mayo or Miracle Whip (MW is so much better)
salt and pepper to taste

Directions:
Directions:
1. Boil potatoes to al dente. Do not over cook and make mushy. If you are not going to use eggs, add another potato or two. Drain and cool potatoes.

2. Place potatoes, eggs, onions, and celery in large bowl. Mix celery seed, parsley, mayo, and mustard in another bowl and mix together.

3. Tip: To really give a great flavor to the sauce, grate about 2 TBSP of onion and the juice into the sauce before mixing with the ingredients in the large bowl.

4. Mix all together and chill before serving.

Number Of Servings:
Number Of Servings:
10
Personal Notes:
Personal Notes:
Try different mustards to find what you like best. Yellow, German course-ground, or Dijon are all great choices, use what you like best.

 

 

 

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