Mustard Potato Salad Recipe

Name: Mustard Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 medium red potatoes; 3 stalks celery, minced; 2 -3 green onions, tops and bottoms sliced thin; 3 -4 sweet pickles, minced (gherkins); 1 cup sliced green olives; 4 hard boil eggs; salt; pepper; 3/4 cup mayonnaise; 2 tablespoons white vinegar; 3 tablespoons mustard, yellow or 3 tablespoons Dijon mustard; paprika (optional)

Servings: persons

6 medium red potatoes
3 stalks celery, minced
2 -3 green onions, tops and bottoms sliced thin
3 -4 sweet pickles, minced (gherkins)
1 cup sliced green olives
4 hard boil eggs
salt
pepper
3/4 cup mayonnaise
2 tablespoons white vinegar
3 tablespoons mustard, yellow or 3 tablespoons Dijon mustard
paprika (optional)

1
Boil potatoes with skin on until tender. When cooled to the touch, skin potatoes and discard skin. Large dice potatoes and place in large bowl.
2
Add to potatoes the minced celery, sliced green onions, minced sweet pickles and sliced olives.
3
Peel eggs, setting aside the yolk; chop the white portion; add to bowl.
4
Season mixture with salt and pepper and toss all lightly.
5
In another small bowl add the cooked egg yolks, mayonnaise, vinegar and mustard; mix thoroughly breaking up yolks.
6
Pour mayonnaise mixture over potato mixture and toss to coat.
7
Place in pretty bowl and sprinkling lightly with paprika.

582

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 medium red potatoes, 3 stalks celery, minced, 2 -3 green onions, tops and bottoms sliced thin, 3 -4 sweet pickles, minced (gherkins), and more.

Yes, Mustard Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Mustard Potato Salad

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