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Mustard Potato Salad with sandwich on sourdough bread

Mustard Potato Salad

This creamy side goes well with any summertime meal.
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Prep Time:20 minutes
Cook Time:20 minutes
Cooling Time:2 hours
Total Time:2 hours 40 minutes
Course: Salad, Side Dish
Cuisine: American, barbecue
Keyword: Mustard Potato Salad
Servings: 16 Servings
Cost: $8

Equipment

  • 1 Medium Size Mixing Bowl
  • 1 5 Qt Pot

Ingredients

  • 3 lbs Russet Potatoes
  • 1 Yellow Onion
  • 5 Large Eggs
  • 1 Cup Mayonnaise
  • 1 Cup Yellow Mustard
  • ½ Cup Apple Cider Vinegar
  • 2 tsp Sea Salt
  • 1 tsp Black Pepper

Instructions

Mustard Salad Dressing

  • In a mixing bowl mix mayonnaise, mustard, apple cider vinegar, salt, and pepper with a whisk
    Mustard Mayo and Vinegar for mustard potato salad
  • Mince onion and mix with dressing in mixing bowl

Potato Preparation

  • Peel and dice potatoes into dice size pieces
    Diced potatoes for mustard potato salad
  • Place diced potatoes into pot of cold water
    Diced potatoes in water for boiling to make mustard potato salad
  • Place pot onto burner and set temperature for medium heat
  • Cook potatoes until just fork tender
  • Strain potatoes and add to dressing mixture
    Boiled potatoes added to mustard potato salad dressing
  • Mix while potatoes are hot
  • Place in the refrigerator to cool

Egg Preparation

  • In small saucepan of water, boil eggs for 8-10 minutes until hardboiled
  • Rinse eggs under cold water and let soak for 5 minutes
  • Crack eggs and peel shells off of eggs
  • Chop eggs and add to potato mixture
    sliced eggs for mustard potato salad
  • Stir until all parts are mixed thoroughly

Serving Potato Salad

  • Serve potato salad cold, preference to allow to sit overnight in the refrigerator with favorite summertime sandwich or meal.
    Mustard Potato Salad with sandwich on sourdough bread