Mustard Garden Potato Salad |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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I started with my Mother's potato salad recipe and have been adapting it for many years, This is my final version and I'm sticking with it. Ingredients:
2 1/2 lbs. small red or yukon gold potatoes |
4 hard boiled eggs |
1 small onion chopped |
about 1/3 cup chopped celery |
about 1/3 cup chopped green pepper |
5 radishes diced fine |
2 clausen dill pickles diced |
1 tbls. sweet pickle relish or chow chow |
2 or 3 tbls. good mayonnaise |
1tbls. dijon mustard |
1 tbls. spicy brown mustard |
1 tbls. yellow mustard |
1 tbls. sugar |
1 teas. red wine vinegar |
1 teas. dried parsley |
1/2 teas. dried dill weed |
3 slices bacon |
paprika |
chopped chives optional |
Directions:
1. Cut potatoes in half and boil in salted water until tender
2. Drain and cool potatoes
3. Remove potato skins if desired. I leave them on.
4. Cube potatoes
5. Cut hard boiled eggs in half. Set yolks aside in a bowl. Dice egg whites, add to potatoes
6. Add chopped vegetables, pickles, relish, dill weed and parsley to bowl. Add generous amount of fresh ground pepper and sea salt to taste.
7. In a small bowl crumble hard boiled egg yolk with a fork until fine.
8. This is important if you want a creamy dressing that sticks.
9. Add mayonnaise and mix until creamy. Add mustards, vinegar and sugar . Mix
10. Pour dressing over potato and vegetables in bowl,
11. Gently toss to coat.
12. Crisp and crumble bacon over the top of the salad.
13. Sprinkle with paprika
14. Garnish with chopped chives
15. Cover and chill for at least 3 hours.
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