Mustard and egg potato salad recipe

There are many potato salad recipes out there and people are particular about which style they like. This potato salad recipe has the mayonnaise based dressing with mustard and hard-cooked eggs.

Although potato salad is a classic dish for picnics, it is not something that can be put together on short notice. For the best flavor, you should make it the day before and let it refrigerate overnight.

Because potato salad is sensitive to spoiling in hot weather, it is a good idea to set the bowl of potato salad in a bigger bowl packed with ice when you are serving it at an outdoor venue. This will help keep in chilled and safe for guests over a couple hours.

Recipe ingredients:

2 pounds potatoes, about 6 medium

2 stalks celery, thinly sliced

2 red radishes, thinly sliced

1/3 cup chopped onion

1-1/4 cups mayonnaise

1 Tablespoon vinegar

2 teaspoons prepared mustard

1 teaspoon salt

1/2 teaspoon pepper

6 hard-cooked eggs, chopped

Peel and cube the potatoes and boil them for about 10 minutes. Check them while they are cooking. You do not want them to overcook and become easy to disintegrate. Once the potato cubes are tender but still firm, stop cooking them and drain them out of the boiling water. Allow the potatoes to cool before assembling salad.

Then in a large bowl, mix the sliced celery, radish, onion, mayonnaise, vinegar, mustard, salt, and pepper. Stir in the cooked potatoes and chopped eggs. Mix until the dressing is well distributed. Cover the salad and refrigerate until the next day when it will be ready to serve.

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