Mustard Potato Salad
A Texas style Mustard Potato Salad featuring gold potatoes, celery, boiled eggs and a creamy dressing. Flavorful and refreshing this recipe is a keeper.
Servings: 8
Ingredients
- 5 cups Yukon gold potatoes cut into ½" pieces
- ½ cup celery diced
- ½ cup yellow onion diced
- ½ cup dill pickles chopped
- 2 hard-boiled eggs diced
Dressing
- ½ cup mayonnaise
- 2 Tbsp. yellow mustard
- ½ tsp. salt
- ½ tsp. dill
- ¼ tsp. black pepper
- Paprika*
Instructions
- Cut potatoes into bite-size pieces. Boil potatoes in salted water until fork tender. Drain and let cool slightly.
- In large mixing bowl combine cooked potatoes, celery, onion, pickle and eggs.
- To make dressing: Whisk together mayonnaise, mustard, salt, dried dill, and pepper. Adjust salt to taste preference.
- Mix dressing into potato salad, stirring to evenly coat. Chill for one hour before serving. Sprinkle paprika over the top for garnish.
Notes
Regular or Smoked Paprika may be used
