I made this exactly as the recipe called and there was way too much mustard. I think the addition of other veggies would have helped. Also, I would cut the potatoes into smaller pieces instead of in half.
Creamy Red Potato Salad
Serve a picnic-friendly potato salad side dish that's colorful, delicious, and clocks in at just under a dollar per serving.
Yield: 8 Servings
Cost per Serving: $.95
Recipe from
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Recipe Time
Cook Time:
Prep Time:
Nutritional Information
Amount per serving
- Calories: 327
- Fat: 28g
- Saturated fat: 5g
- Protein: 4g
- Carbohydrate: 19g
- Fiber: 7g
- Cholesterol: 13mg
- Sodium: 527mg
Ingredients
- 4 pounds small red potatoes
- 1 onion, thinly sliced
- 2 celery stalks, thinly sliced
- 1/3 cup whole-grain mustard
- 2 tablespoons red wine vinegar
- 1 1/4 cups mayonnaise
- 2 tablespoons sweet pickle relish
- Salt and pepper
Preparation
- Place potatoes in a large pot and add enough cold water to cover by 1 inch. Bring to a boil over high heat, reduce to medium-low and simmer until potatoes are easily pierced with a fork, 30 minutes. Drain; slightly cool.
- Cut potatoes in half and place in a large bowl. Add onion and celery. In a separate bowl, mix mustard with vinegar, mayonnaise, relish, salt and pepper. Pour over potatoes and gently stir to mix. Serve at room temperature or chilled.
Creamy Red Potato Salad Recipe at a Glance
- COURSE: Salads, Side Dishes/Vegetables
- CONVENIENCE: Entertaining, Make-Ahead, Family, Quick/Easy
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Meatless, Gluten-Free
- PUBLICATION: All You
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