Mikes Chunky Mustard Potato Salad Recipes

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.

MIKE'S CHUNKY MUSTARD POTATO SALAD

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.

GRILLED POTATO SALAD WITH MUSTARD SEEDS

Steps:

• In a large saucepan, cover the potato rounds with water and bring to a boil. Add a generous pinch of salt and simmer over medium heat until the potatoes are tender but not falling apart, about 12 minutes. Drain and transfer to a baking sheet to cool.
• Light a grill or preheat a grill pan over medium heat. Lay 2 large sheets of heavy-duty foil on a work surface. Fold up the edges to form a 1/2-inch rim and pinch the corners together to seal. Transfer the foil to the grill and melt the butter on it. Add the potatoes in a single layer and grill, turning occasionally, until browned and crisp on both sides, 20 to 30 minutes.
• Meanwhile, in a small saucepan, bring the rice vinegar just to a boil. Remove from the heat and add the mustard seeds and let cool completely. Whisk in the sherry vinegar, maple syrup, lemon juice and rice bran oil. Season the dressing with salt and pepper.
• Transfer the potatoes to a large bowl. Add the celery, scallions and dressing and gently toss to coat. Season with salt and pepper and toss again. Serve right away.

GRILLED POTATO SALAD

Steps:

• Prepare a grill using the snake method or for indirect heat. If using a charcoal grill, stack the unlit charcoals around the perimeter of the grill, about halfway, then light the first few at one end so the snake begins to burn slowly. (This results in a controlled 325 to 350 degrees F heat.) If using a gas grill, heat one side only to medium-high heat.
• Toss the potatoes with 2 tablespoons of the oil in a large bowl. Season well with salt and pepper.
• Lay out 2 sheets of aluminum foil in a cross and place the potatoes in the middle. Gather up the sides to create a foil packet, add 2 tablespoons of water and seal the foil packet.
• Place the foil packet over direct heat and steam until the potatoes are cooked through, about 30 minutes. Open the foil packet and continue to cook until the potatoes take on some smoke and dry out, about 5 minutes.
• Meanwhile, whisk together the peanuts, remaining 1/4 cup oil, vinegar, cilantro, mustard, celery seeds and sugar in a large bowl. Season with salt and pepper.
• Remove the potatoes from the grill, add to the bowl with the vinaigrette and toss to coat.
• (Alternatively, you can bake the potatoes in a 375 degrees F oven for 30 minutes.)

MOM'S MUSTARD STYLE POTATO SALAD

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.

MUSTARD POTATO SALAD

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.

RESTAURANT STYLE CHUNKY POTATO SALAD

Steps:

• 1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
• 2. In a large bowl, combine the potatoes, mayonnaise, sweet pickle relish, sugar, onion, mustard, vinegar, celery, pimentos, carrot, parsley, pepper and salt. Mix well, chill and serve.
• My Note: I used to throw out potato salad after a few days but I never have any leftover now. I never add the carrot or pimento or parsley and only add the celery when I have it. I have though, taken to mixing this dressing in a small bowl beforehand. I have always had a bit of a time, either making my potato cubes too hard, undercooked, or too mushy and they mash up too much when trying to blend in the dressing ingredients. Pre-mixing the dressing in the bowl, I can cook my potato cubes fairly soft and then gently fold in the pre-made dressing only to toss the onions, celery and potato cubes and eggs togehther and just coat with the dressing. A perfect chunky potato salad!
• For my family's personal preference I used 5 hard boiled eggs, mashing up the yolks into the mayo mixture, for a eggy tasting dressing. I also added another teaspoon of grey poupon mustard, left out carrots.