EASY MUSTARD POTATO SALAD RECIPE RECIPES

MOM'S MUSTARD STYLE POTATO SALAD RECIPE | ALLRECIPES

Mom's Mustard Style Potato Salad Recipe | Allrecipes image

This is a traditional potato salad that is made from scratch.

Provided by DAC92

Categories Salad Potato Salad Recipes No Mayo

Total Time 1 hours 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 8 servings

Number Of Ingredients 9

Ingredients

6 large potatoes - peeled and cubed
3 eggs
1 onion, finely chopped
3 stalks celery, diced
3 teaspoons sweet pickle relish
1 (4 ounce) jar pimentos
2 teaspoons prepared mustard
3 tablespoons creamy salad dressing
1 teaspoon paprika

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, CarbohydrateContent 52.5 g, CholesterolContent 71.5 mg, FatContent 3.6 g, FiberContent 6.9 g, ProteinContent 8.4 g, SaturatedFatContent 0.9 g, SodiumContent 116.9 mg, SugarContent 4.8 g

SWEET MUSTARD POTATO SALAD RECIPE | BBC GOOD FOOD

Sweet mustard potato salad recipe | BBC Good Food image

This healthy potato salad is deliciously spiced and sweet, the perfect barbecue side to feed a crowd

Provided by Cassie Best

Categories Side dish

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 10

Number Of Ingredients 7

Ingredients

1.2kg waxy potatoes , such as Charlotte, cut into small chunks
400g good-quality mayonnaise
2 tbsp American mustard
2 tbsp cider vinegar
2 tbsp honey
hard-boiled eggs , finely chopped
8 spring onions , sliced

Steps:

Put the potatoes in a pan of salted water, bring to the boil, then cover and simmer for 8-10 mins or until cooked through – a cutlery knife should easily pierce them. Drain and leave to cool in a colander.
Combine the mayo, mustard, vinegar, honey and eggs, then season well. Stir through the potatoes and half the spring onions, transfer to a serving dish and scatter over the remaining onions. Chill until you’re ready to serve. Can be made 1 day ahead.

Nutrition Facts : Calories 403 calories, FatContent 32 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 21 grams carbohydrates, SugarContent 6 grams sugar, FiberContent 2 grams fiber, ProteinContent 6 grams protein, SodiumContent 0.4 milligram of sodium

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