Mustard Potato Salad
This tangy crowd pleaser will be your favorite summer side this year.
Servings 16
Calories 344kcal
Ingredients
- 5 pounds Yukon Gold potatoes quartered
- 2 cups mayonnaise
- 1 cup sweet pickle relish
- 2 tablespoons yellow mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon celery seeds
- 1/2 teaspoon paprika plus extra for garnish
- 4-5 hard boiled eggs peeled and chopped
- 3 celery stalks diced
- 1/2 cup sweet onion diced
- 1 tablespoon fresh dill chopped, plus extra for garnish
- Salt and pepper to taste
Instructions
- Start by quartering the potatoes and placing them in a large pot. Cover with cold water, bring to a boil, add salt, and cook until tender.
- While the potatoes are cooking, prepare the dressing by combining mayonnaise, pickle relish, mustard, vinegar, celery seeds, paprika, salt, and pepper.
- Drain the potatoes, peel if desired, and chop into chunks. In a large bowl, mix the potatoes with the dressing, then add eggs, celery, onions, and dill.
- Garnish with extra dill and paprika, cover, and refrigerate for at least 4 hours. For best flavor, let it sit overnight. Serve chilled.
- DEVOUR!
Nutrition
Calories: 344kcal | Carbohydrates: 31g | Protein: 5g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 58mg | Sodium: 348mg | Potassium: 640mg | Fiber: 3g | Sugar: 6g | Vitamin A: 310IU | Vitamin C: 28mg | Calcium: 35mg | Iron: 2mg