Mustard Potato Salad
This is a traditional potato salad that is made from scratch
Yield
8 servingsPrep
10 minCook
15 minReady
50 minLow in Saturated Fat, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 9 | each |
russet potatoes
peeled, washed and cut into 1-inch chunks |
*
|
| 5 | large |
eggs
|
|
| ½ | cup |
red onion
chop into 1/4-inch cubes |
|
| 1 | each |
celery stalks
slice into 1/4-inch slices |
|
| 4 | tablespoons |
sweet relish
|
|
| 2 | tablespoons |
pimentos
chopped |
|
| 3 | tablespoons |
prepared mustard
|
*
|
| ⅓ | cup |
mayonnaise, light
or more to 1/2 cup |
*
|
| ½ | tablespoon |
paprika
prefer smoked |
|
| 1 | x |
black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 9 | each |
russet potatoes
peeled, washed and cut into 1-inch chunks |
*
|
| 5 | large |
eggs
|
|
| 118 | ml |
red onion
chop into 1/4-inch cubes |
|
| 1 | each |
celery stalks
slice into 1/4-inch slices |
|
| 6E+1 | ml |
sweet relish
|
|
| 3E+1 | ml |
pimentos
chopped |
|
| 45 | ml |
prepared mustard
|
*
|
| 79 | ml |
mayonnaise, light
or more to 1/2 cup |
*
|
| 7.5 | ml |
paprika
prefer smoked |
|
| 1 | x |
black pepper
to taste |
*
|
Directions
Bring a large pot of salted water to a boil.
Add potatoes and cook until tender but still firm, about 15 minutes. Drain, place in a large mixing bowl and beat until smooth.
Place eggs in a saucepan and cover with cold water.
Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
In a mixing bowl, combine the potatoes, eggs, onion, celery, relish and pimentos.
Mix together the mustard and mayonnaise, add to salad and mix well.
Sprinkle with paprika and refrigerate until chilled.
