MUSTARD POTATO SALAD RECIPE
Steps:
- Prepare hard-boiled eggs using the desired method, peel, and set aside to cool.
- Wash potatoes and quarter.
- Bring a pot of water to a boil with a little bit of salt. Boil potatoes until very tender.
- Combine mayo, mustard, diced dill pickles, apple cider vinegar, sugar, celery seed, salt, and pepper.
- Mash potatoes with five of the hard-boiled eggs. Mix in dressing.
- Refrigerate and serve cold. Top with a sliced hard-boiled egg.
Nutrition Facts : Calories 329 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 121 milligrams cholesterol, Fat 20 grams fat, Fiber 3 grams fiber, Protein 8 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 444 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat
GRANDMA'S CREAMY POTATO SALAD
This potato salad is just like Grandma's.
Provided by Frank David
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and let cool enough to handle, 10 to 15 minutes. Cut into cubes.
- Mix mayonnaise, celery, onion, vinegar, mustard, salt, and pepper together in a large bowl. Add potatoes and mix to combine. Stir in eggs and sprinkle with paprika.
Nutrition Facts : Calories 538.1 calories, Carbohydrate 22.5 g, Cholesterol 162.2 mg, Fat 47.6 g, Fiber 2.7 g, Protein 7.3 g, SaturatedFat 7.7 g, Sodium 794.6 mg, Sugar 3.1 g
MOM'S MUSTARD STYLE POTATO SALAD
This is a traditional potato salad that is made from scratch.
Provided by DAC92
Categories Salad Potato Salad Recipes No Mayo
Time 1h45m
Yield 8
Number Of Ingredients 9
Steps:
- 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.
- Blend together the mustard and salad dressing, add to salad and mix well. Sprinkle with paprika and refrigerate until chilled.
Nutrition Facts : Calories 270.1 calories, Carbohydrate 52.5 g, Cholesterol 71.5 mg, Fat 3.6 g, Fiber 6.9 g, Protein 8.4 g, SaturatedFat 0.9 g, Sodium 116.9 mg, Sugar 4.8 g
GRANDMA'S POTATO SALAD
Provided by Nancy Fuller
Categories side-dish
Time 35m
Yield 8 side servings
Number Of Ingredients 10
Steps:
- Place the potatoes and 2 heaping tablespoons of salt in a large pot of water. Bring the water to a boil and cook until the potatoes are tender when forked, 10 to 15 minutes. Chop the potatoes into 1/2-inch pieces.
- In a large bowl, add the potatoes, mayonnaise, parsley, mustard, celery, chives, onions and salt and pepper. Toss to coat the potatoes with the dressing and then add the eggs. Gently stir the potato salad, taking care not to mash the eggs. Serve immediately.
MUSTARD POTATO SALAD
This dish is so fast to put together and it will disappear that fast also. It works well at any potluck.-American Egg Board, Linda Braun, Park Ridge, Illinois
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- In a saucepan, cover potatoes with water and cook until tender but firm. Drain and cool. In a bowl, combine egg salad, mayonnaise, mustard, onion and salt. Stir in cooled potatoes. Cover and chill. Serve on lettuce leaves; garnish with radishes if desired.
Nutrition Facts :
CONTEST-WINNING GRANDMA'S POTATO SALAD
Many people have told me this is the best potato salad they have ever tasted! This recipe really represents the Midwest to me, because when our summers begin, no outdoor get-together is complete unless it includes potato salad.
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 6 quarts.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the potatoes, eggs, celery, radishes, onion, green pepper, salt and pepper. In another large bowl, combine the mayonnaise, sugars, vanilla and mustard. Stir in milk. Pour over potato mixture; gently toss to coat. Chill overnight. , Serve in a lettuce-lined bowl. Sprinkle with paprika and parsley.
Nutrition Facts : Calories 425 calories, Fat 35g fat (5g saturated fat), Cholesterol 95mg cholesterol, Sodium 259mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein.
GRANNY'S POTATO SALAD
This recipe came from my husbands granny. This is not a sweet relish salad! It is so creamy and amazing if you like dill potato salad.
Provided by JenTim10
Categories Brunch
Time 1h10m
Yield 1 dish, 8 serving(s)
Number Of Ingredients 13
Steps:
- Wash and peel potatoes. Cut into bite size pieces and boil.
- Drain and add all ingredients.
- Mix together and chill before serving.
Nutrition Facts : Calories 202.1, Fat 6.9, SaturatedFat 2.2, Cholesterol 59.8, Sodium 145.7, Carbohydrate 30.3, Fiber 3.2, Sugar 3.4, Protein 5.3
MIKE'S CHUNKY MUSTARD POTATO SALAD
This tasty tangy mustard based potato salad gives a great zing to your summer picnics or just about anytime.
Provided by J. Michael Long
Categories Potato
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to boil.
- Add potatoes and cook until tender but still firm, about 15 mintues.
- Drain and set aside.
- Place eggs in a saucepan and cover with cold water.
- Bring water to boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes.
- Remove eggs, cool, peel and chop or slice.
- In a mixing bowl, combine potatoes, eggs, onion, celery, bacon and relish.
- Mix lightly to not break down potatoes too much (unless you like them mushy.)
- Blend together the mustard and salad dressing.
- Add to potato mixture and mix well.
- Sprinkle with paprika and refrigerate until chilled.
Nutrition Facts : Calories 352.2, Fat 9.5, SaturatedFat 3, Cholesterol 173.5, Sodium 330.3, Carbohydrate 55.6, Fiber 6.8, Sugar 5.3, Protein 12.5
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