Mustard Garden Potato Salad
From littlemick 16 years agoIngredients
- 2 1/2 lbs. small red or yukon gold potatoes shopping list
- 4 hard boiled eggs shopping list
- 1 small onion chopped shopping list
- about 1/3 cup chopped celery shopping list
- about 1/3 cup chopped green pepper shopping list
- 5 radishes diced fine shopping list
- 2 Clausen dill pickles diced shopping list
- 1 Tbls. sweet pickle relish or chow chow shopping list
- 2 or 3 Tbls. good mayonnaise shopping list
- 1Tbls. Dijon mustard shopping list
- 1 Tbls. spicy brown mustard shopping list
- 1 Tbls. yellow mustard shopping list
- 1 Tbls. sugar shopping list
- 1 teas. red wine vinegar shopping list
- 1 teas. dried parsley shopping list
- 1/2 teas. dried dill weed shopping list
- 3 slices bacon shopping list
- paprika shopping list
- Chopped chives optional shopping list
How to make it
- Cut potatoes in half and boil in salted water until tender
- Drain and cool potatoes
- Remove potato skins if desired. I leave them on.
- Cube potatoes
- Cut hard boiled eggs in half. Set yolks aside in a bowl. Dice egg whites, add to potatoes
- Add chopped vegetables, pickles, relish, dill weed and parsley to bowl. Add generous amount of fresh ground pepper and sea salt to taste.
- In a small bowl crumble hard boiled egg yolk with a fork until fine.
- This is important if you want a creamy dressing that sticks.
- Add mayonnaise and mix until creamy. Add mustards, vinegar and sugar . Mix
- Pour dressing over potato and vegetables in bowl,
- Gently toss to coat.
- Crisp and crumble bacon over the top of the salad.
- Sprinkle with paprika
- Garnish with chopped chives
- Cover and chill for at least 3 hours.
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