POTATO SALAD MUSTARD RECIPES
YELLOW MUSTARD POTATO SALAD RECIPE | RACHAEL RAY | FOOD ...
Provided by Rachael Ray : Food Network
Categories side-dish
Total Time 27 minutes
Prep Time 15 minutes
Cook Time 12 minutes
Yield 4 servings
Number Of Ingredients 9
Steps:
- Boil potatoes in salted water 10 to12 minutes, or until just tender. Drain the potatoes and spread out onto a cookie sheet to cool quickly, about 10 minutes.
- In a bowl, combine celery, onion, pimento, relish, mayonnaise and mustard.
- When you are ready to serve, combine cooled potatoes with other ingredients. Stir the potatoes to combine and season with salt and pepper.
DILL PICKLE POTATO SALAD RECIPE: HOW TO MAKE IT
This creamy dill pickle potato salad makes a flavorful and attractive addition to a Fourth of July picnic or church supper.—Nancy Holland, Morgan Hill, California
Provided by Taste of Home
Categories Lunch Side Dishes
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 10 servings.
Number Of Ingredients 12
Steps:
- Place potatoes in a Dutch oven or large kettle and cover with water; bring to a boil. Reduce heat; cover and simmer until tender, 20-30 minutes. Drain and cool., Peel and cube potatoes; place in a large bowl. Add eggs, celery, onions and pickles. , In a small bowl, combine mayonnaise, pickle juice, mustard, celery seed, salt and pepper until blended. Pour over potato mixture; mix well. Cover and refrigerate at least 4 hours. If desired, serve in a lettuce-lined bowl and top with pickle slices.
Nutrition Facts : Calories 415 calories, FatContent 30g fat (5g saturated fat), CholesterolContent 139mg cholesterol, SodiumContent 677mg sodium, CarbohydrateContent 30g carbohydrate (2g sugars, FiberContent 3g fiber), ProteinContent 7g protein.
More about "potato salad mustard recipes"
DILL PICKLE POTATO SALAD RECIPE: HOW TO MAKE IT
This creamy dill pickle potato salad makes a flavorful and attractive addition to a Fourth of July picnic or church supper.—Nancy Holland, Morgan Hill, California
From tasteofhome.com
Reviews 4.8
Total Time 40 minutes
Category Lunch, Side Dishes
Calories 415 calories per serving
From tasteofhome.com
Reviews 4.8
Total Time 40 minutes
Category Lunch, Side Dishes
Calories 415 calories per serving
- Place potatoes in a Dutch oven or large kettle and cover with water; bring to a boil. Reduce heat; cover and simmer until tender, 20-30 minutes. Drain and cool., Peel and cube potatoes; place in a large bowl. Add eggs, celery, onions and pickles. , In a small bowl, combine mayonnaise, pickle juice, mustard, celery seed, salt and pepper until blended. Pour over potato mixture; mix well. Cover and refrigerate at least 4 hours. If desired, serve in a lettuce-lined bowl and top with pickle slices.
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MOM'S DILL POTATO SALAD RECIPE | ALLRECIPES
6.8.20 I’m used to having bacon and hard boiled egg in my potato salad, but I must admit that I liked this potato salad even without them. Just a tad weak in flavor, so I probably will tweak the next time to suit our taste, but it’s a good base for a new type of potato salad. (loved the lack of mustard…
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