Mustard Potato Salad

Oxmoor House
8 servings


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5 medium potatoes
1/2 cup mayonnaise
2 tablespoons prepared mustard
3 hard-cooked eggs, coarsely chopped
1 cup diagonally sliced celery (1/4-inch slices)
1 small onion, chopped
1/4 cup sweet pickle relish
2 tablespoons chopped green pepper
1/2 teaspoon salt
1/4 teaspoon pepper
Green pepper rings
Pimiento strips


Cook potatoes in boiling salted water 20 minutes or until tender. Drain well, and cool slightly. Peel and cut potatoes into 3/4-inch cubes.

Combine mayonnaise and mustard; stir well. Add potatoes; toss to coat well. Gently fold in next 7 ingredients; chill at least 2 hours. Garnish with green pepper and pimiento.

Created date

February 2010