Mustard Potato Salad
Melissa
ingredients
- 6 medium Red potatoes, boiled in skins until tender, and cooled
- 1/2 large sweet onion, diced
- 2 large stalks of celery, diced
- 4 hard-boiled eggs, chopped
- 1 tsp. celery seed
- 1/4 cup sweet pickle relish
- 1 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 1/2 cup mayonnaise
- 1/4 cup mustard
- 1 T. white vinegar or pickle juice
- 1 hard-boiled egg, cut into 8 wedges for garnish
- 8 cherry tomatoes for garnish
- Parsley for garnish
- Sweet Hungarian paprika for garnish
directions
- 1
Cut cooked potatoes into cubes with skin. Place in a large mixing bowl with sweet onion, celery, chopped eggs, celery seed, pickle relish, salt and pepper. Toss gently.
- 2
Whisk together mayonnaise, mustard, vinegar. Mix into potato mixture until combined.
- 3
Decorate with hard-boiled eggs and other garnishes. Refrigerate at least 4 hours to let flavors meld before serving.
Source: Melissa
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