Mustard Potato Salad

Potato salad is one of those standard picnic dishes that just never goes out of style. I am a fan of several mayonnaise type potato salads and the one I find myself making over and over is a mustard mayonnaise type. Let’s make potato salad.

There are several good potatoes to use for a potato salad. A waxy type potato is better than a starchy type.  I like red potatoes and Yukon Golds as the supermarket available potato varieties. There are definitely other choices but these are waxy and hold together in a salad well.

5 boiled and peeled Yukon Gold potatoes, chilled and cut into bite sized pieces

3 hard boiled eggs, chopped

1/4 cup sweet pickle relish

1 cup chopped celery

1/2 cup chopped red onion

1/4 cup chopped green bell pepper

1 tsp Dijon Mustard

1/4 tsp celery salt

1/4 tsp paprika

1/2 tsp ground black pepper

Salt to taste

1 cup Hellman’s mayonnaise


The dressing is made in a separate bowl where you will whisk the mayonnaise, celery salt, paprika, black pepper, mustard, and pickle relish. Add the salt last directly to the potatoes mix after we finish the salad so you can zero in the flavor (the celery salt has a really potent salt tastes and you do not want to over power your salad with salt)

Mix your veggies ingredients gently with the potatoes and chopped eggs; then pour the dressing over the potato mix and finish the salad by tasting and seasoning with salt if necessary. Enjoy…this is a nice salad to keep on hand.





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