Best Mustard Potato Salad

March 11, 2014

If you're going to make potato salad from scratch it should taste way better than the store bought stuff. This is my best mustard potato salad recipe, very mustardy, zesty and only a little bit sweet. Its great topped with bacon or honey ham.

6 large russet potatoes, peeled, boiled and in the fridge
1 large onion, finely chopped
1 tsp onion powder
1/3 tsp black pepper
1 stalk of celery; minced
2 tbsp prepared mustard
1 tsp powdered mustard
1 tbsp paprika
1 egg, boiled and chilling in the fridge
1 tbsp white vinegar
2 cups mayonaise
1/2 tsp dill
2 table spoons dill relish
1 tbsp sweet relish
1 tbsp olive oil
salt to taste

For faster potato salad, cube the potatoes before boiling. They will cook very fast and cool very fast. After eggs and potatoes are completely chilled and cubed, finely chop the egg after shelling. Mix all ingredients except the egg and potatoes in a large bowl. Add the potatoes and egg and gently mix with a large serving spoon. Cover and chill 1-2 hours. Add ons This salad is great with crumbled bacon or cubed honey ham on top.

Nutritions

Calories
115

Sodium
79mg
3% DV

Fat
7g
11% DV

Protein
2g
4% DV

Carbs
10g
3% DV

Fiber
1g
6% DV