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Mustard Potato Salad

Yield 8 servings


  • 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

How to Make It

  1. 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.

  2. 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.

Oxmoor House Homestyle Recipes