I’ve been on a potato salad kick this summer. I like variety, so you are getting a delicious array of potato salad recipes on this blog. They are easy to make and store well in the refrigerator, and best of all are available for quick meals, which is great for active summers.
This classic version is an improved deli-style mustard potato salad. It is savory, slightly sweet, and has a pleasant hint of mustard. I actually like this much better than what you will find at a deli.
One of my potato salad pet peeves is a bland, pasty potato salad. None of my posted potato salad recipes fall into that category (are there enough 'P's in this paragraph?).
Classic Mustard Potato Salad:
10 Yukon Gold potatoes, scrubbed
4 eggs, hard boiled
1/2 c. Best Foods mayonnaise
1 T. Heinz yellow mustard
1/4 c. sweet pickle relish (sugar free and chemical free, if you can find it)
1 T. sweet pickle juice (from sugar-free sweetened pickles, if you can find them)
1 t. sugar (or xylitol)
1/2 c. sweet onion, finely diced
1 1/2 t. sea salt
50 grinds fresh black pepper
3 scallions, diced for garnish
Method:
Dice the scrubbed potatoes into about 1-inch cubes (you may peel if you want to).
Boil the potatoes in a large pot of water until just soft enough to pierce with a knife, about 7-8 minutes. You want the potatoes still a bit firm, not mushy.
Peel and dice the hard boiled eggs.
In a large serving bowl, mix together the mayonnaise, mustard, relish, pickle juice, and sugar, making sure you stir until the sugar is dissolved.
Add the minced sweet onion and salt and pepper, to taste. Season it well because potatoes seem to eat up a lot of the flavor, leaving you with a bland potato salad a few hours later, if you don't watch it.
Once the potatoes are done cooking, drain them, and add to the dressing, along with the eggs. mix gently and taste for seasoning.
Chill the potato salad until completely cold, to let the flavors meld. Taste for seasoning again before serving, and adjust if needed.
Serve garnished with the diced scallions.
Enjoy,
Leila.
