This potato salad will be the highlight of your summer cook out! The creamy, tangy mixture will excite your taste buds and leave your family calling out for more!
Family means cookouts!
I've loved food all my life. Most parents will tell you that they have such a hard time getting their children to eat their vegetables. With both of my kids, I had trouble getting them to eat at all. When I was a child, though, I never had to be asked to eat anything. I wanted it all! As I grew older, my love for food took on new meaning. Food became about family. Every time we had company at our home, it was an event that revolved around a meal. They were called cookouts, and they usually involved some meat being thrown on a grill and plenty of side dishes.
Out of the box
One of my favorite side dishes for any cookout was potato salad. It's creamy, tangy, and just delicious! My family never made it from scratch, though. See, my parents were decent cooks in their own right, but usually only when it came to our proteins. Any side dishes we had growing up were mostly out of a can or a box. Potato salad was one that came from the grocery store in a pre-packaged container. These were good, but I always wanted to try to make one great.
Trying my hand
So, I dove into making my own potato salad. The first one was a DISASTER! The potatoes were overcooked, veggies weren't cut correctly, seasoning was off, and there wasn't enough dressing! I tried it again, and it got better; then again, and it was better still. Now I've done it so many times, that I have it down to a science. That's why I want to share my recipe with you!
What's in the salad?
Obviously there's potatoes in a potato salad, but what else are we going to find? There's onions, celery, eggs, parsley, dill relish, and A LOT of seasonings! A salad also needs dressing. I use a combination of yellow mustard and real mayonnaise to give this a cream, tangy consistency that will make everyone ask where you got your recipe! (Be sure to send them the link!)
My mustard potato salad is sure to be a big hit at your next cookout! I hope you enjoy it as much as my family does! Be sure to leave me a comment below and let me know how it turns out!
Mustard Potato Salad
Ingredients
- 6 Medium Yukon Gold Potatoes – cut into equal cubes
- 4 stalks of celery – diced
- 1 medium red onion – diced
- 5 large eggs – hard boiled and chopped
- ½ cup chopped Italian Parsley
- ¼ cup dill relish
- ½ cup yellow mustard
- 1 cup mayonnaise
- 2 tsp celery salt
- 2 tsp paprika plus more for plating
- Salt and pepper to taste
Instructions
- In a large pot of salted water, add potatoes and bring to a boil
- Reduce potatoes to a simmer and cook until potatoes are soft, but not crumbling
- Drain potatoes and spread out on cookie sheet to cool. (I cover them loosely in plastic wrap and set them in the freezer to speed up the process)
- While potatoes are cooling, place eggs in a small saucepan with room temperature water
- Bring eggs to a boil, then turn off heat and cover for 10 minutes; transfer to ice water bath until cool then peel and chop
- Once the potatoes have cooled, add them to a large mixing bowl along with the rest of the ingredients
- Mix all ingredients together, and top with additional paprika
- Cover and set in refrigerator to cool for at least an hour. Serve cold
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