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New World Spice and Tea Trader

Potato Salad with Mustard Recipe

Ingredients

Scale

6 Medium White Potatoes or Yukon golds, about 2 ½ to 3 pounds, skin on and quartered
3 TBS White Balsamic Vinegar
2 Celery Stalks (ribs), ¼” diced
6 Green Onions, ¼” diced
5 Hard-Boiled Eggs, peeled
1 ½ cups Duke’s Mayonnaise
2 TBS Yellow Mustard
2 TBS Zipp Zapp Zopp Herb Blend
¾ tsp Freshly Ground Wacky Pepper Blend
Sweet n Smoked Paprika for garnish

Instructions

  1. Add the potatoes to a large pot of well salted cold water and bring to a boil. Reduce the heat to a lightly rolling boil over medium heat. Cook for 20-25 minutes or until the potatoes are easily pierced with a fork. Drain and set aside until cool enough to handle.
  2. Cut the potatoes into ½” to ¾” square pieces. Transfer the warm potatoes to a large mixing bowl and sprinkle with the white vinegar. Toss the potatoes with the vinegar and set the potatoes aside to cool, for about 15-20 minutes.
  3. Add the celery and the green onions to the potato mixture. Chop 4 of the hard-boiled eggs and add to the potato mixture.
  4. In a medium bowl, mix the mayonnaise, yellow mustard, Zipp Zapp Zopp, and pepper. Fold into the potato mixture and season with more salt and pepper to taste.
  5. Slice the last egg into thin slices and place the slices on top of the salad. Sprinkle with paprika.
  6. Chill for at least 1 hour or overnight before serving.

Notes

Use half Mayonnaise and half Greek Yogurt or Sour Cream for more tang.