POTATO SALAD WITH MUSTARD AND EGG RECIPES

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RED POTATO AND EGG SALAD RECIPE: HOW TO MAKE IT



Red Potato and Egg Salad Recipe: How to Make It image

This flavorful red potato salad with egg is the perfect side for summer cookouts. The red potatoes really dress it up. —Margaret Blomquist, Newfield, New York

Provided by Taste of Home

Categories     Lunch    Side Dishes

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 17 servings (3/4 cup each).

Number Of Ingredients 12

5 pounds medium red potatoes, halved
5 hard-boiled large eggs, chopped
1 celery rib, finely chopped
1/2 medium onion, finely chopped
1-1/2 cups mayonnaise
1/4 cup sweet pickle relish
3 tablespoons sugar
2 tablespoons dried parsley flakes
2 teaspoons prepared mustard
1 teaspoon salt
1 teaspoon cider vinegar
1/8 teaspoon pepper

Steps:

  • Place potatoes in a large kettle; cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 15-20 minutes. Drain and cool. Cut potatoes into 3/4-in. cubes., In a large bowl, combine the potatoes, eggs, celery and onion. In a small bowl, combine the remaining ingredients. Pour over potato mixture and stir gently to coat. Cover and refrigerate for 6 hours or overnight.

Nutrition Facts : Calories 276 calories, FatContent 17g fat (3g saturated fat), CholesterolContent 69mg cholesterol, SodiumContent 309mg sodium, CarbohydrateContent 25g carbohydrate (5g sugars, FiberContent 2g fiber), ProteinContent 5g protein.

YELLOW MUSTARD POTATO SALAD RECIPE | RACHAEL RAY | FOOD ...



Yellow Mustard Potato Salad Recipe | Rachael Ray | Food ... image

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

2 1/2 pounds russet potatoes, 3 medium-large potatoes, peeled and cubed
2 ribs celery, finely chopped
1/2 small to medium yellow skinned onion, finely chopped
3 tablespoons chopped pimento, drained
3 tablespoons sweet pickle relish
1/3 cup mayonnaise, eyeball it
1/3 cup yellow mustard, eyeball it
Salt and pepper
2 tablespoons chopped parsley, optional

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.

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