Homemade Mustard Potato Salad Recipe
"All right, we have ground beef for hamburgers, and there are some veggie burger patties in the freezer, but I don't think we have anything to go with that," my husband said, rummaging around in the fridge.
I thought about it. We had eggs. "Do we have any potatoes left?"
"Yes, a lot."
"How about potato salad?" I asked.
"Yes! Perfect."
Potato salad is one of my stand-by comfort foods that works every single time. It's filling, inexpensive, and something about it is incredibly appealing to me. Perhaps it is the novelty of eating potatoes cold, or maybe I just love the way the sweet pickle relish complements the potatoes and eggs, but the pepper gives it a slightly spicy edge. Whatever it is, potato salad is one of my favorite food dishes.
This American-style mustard potato salad recipe uses soft and tender boiled russet potatoes, hardboiled eggs, sweet pickle relish, mayonnaise, and mustard for a sweet and creamy traditional taste with a little spicy bite to it. It can be served cold as a side dish to all sorts of meals, and goes especially well with barbecue, hotdogs, burgers, or sandwiches.
This recipe is vegetarian.
Homemade Mustard Potato Salad Recipe
serves at least eight
Ingredients:
- 4 eggs
- 8 medium-sized russet potatoes
- 1/4 small sweet onion
- 3 Tablespoons diced cherry pepper
- 1/4 cup sweet pickle relish
- 1/2 cup mayonnaise (or substitute vegan mayonnaise)
- 4 Tablespoons mustard (preferably yellow, but brown will work)
- 2 teaspoons paprika
- black pepper to taste
Preparation Instructions:
1). Hard boil the eggs. (Put eggs in a pot, covered in water, and bring to a boil. Boil for 10 minutes, then drain and let cool in cold water.)
2). Wash and then peel the russet potatoes. Cut them into bite-sized cubes. Next, put them in a large pot, cover them in water, and then boil them until soft and tender (a fork will sink all the way through one with no resistance). When the potatoes are done, drain them well. Transfer to a large bowl, and set aside.
3). Meanwhile, once the eggs are cool enough to handle, shell and rinse them. Dice them up and add them to the potatoes in the bowl.
4). Dice the onion and the cherry pepper(s), and add them to the bowl.
5). Add the sweet pickle relish, mayonnaise, mustard, and paprika. Mix until well-blended. Add black pepper to taste.
6). Chill for an hour in the refrigerator. Serve as a side. Enjoy!
