Mustardy Egg and Potato Salad: What I've Learned So Far
This vegetarian recipe for mustardy egg and potato salad is just one variation on a theme. There's many ways to make potato salad, and this one satisfies my household's taste for mustard the eggs (and dislike for mayonnaise).
This year for Christmas Eve I hosted a baked potato bar. It was a lot of fun and people really enjoyed it, but I ended up with a lot of leftover potatoes so I've been looking for recipes to use them up. Potato soup, potatoes and broccoli with Alfredo sauce, twice-baked potatoes - there's a lot of options! I decided to try a potato salad that strays a bit from tradition by using baked potatoes, omitting pickles, and going a little heavy on the mustard. As always, play with it to find what you enjoy most.>
Making Mustardy Egg and Potato Salad
Mustardy Egg and Potato Salad: Recipe Notes
• This recipe calls for russet potatoes, but you can use pretty much any variety. As I said above, you can also boil the potatoes. Just don't get them too soft, or you'll end up with mash instead of potato salad!• Make sure you let the potatoes cool before you make the salad. You're less likely to end up with mashed potatoes. • You can substitute any type of onion for the green onion or leave it out. You'll notice it's missing from the photo - not everyone in my house likes it so I add it later to individual servings. • Many recipes call for dill juice and dill pickles. Since I have a major pickle-hater in the house, I omit that. That's why I use a little white vinegar - it gives it that little bit of tart flavor but without the dill. • If you like less mustard flavor, you can use 2 Tbsp of mustard and 1 C of mayonnaise. Play with the proportions to get it the way you like. • Like many recipes, this gets better as it sits so prepare it for the next day - it will be delicious! • This could easily be made vegan by omitting the egg and using vegan mayonnaise.