Mustardy Egg and Potato Salad

Leora_Copeland Side Dishes Leave a Comment

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.

Ingredients for mustardy, eggy potato salad
Most potato salad recipes call for boiling the potatoes, but my grandmother used to swear that baked potatoes make the best potato salad and I have to agree! Just be sure to let the potatoes cool before you make the salad - the first time I tried the potatoes were still hot and I ended up with mashed potatoes!
The variations on potato salad are numerous; everyone likes it a particular way, so this recipe is just one way you can prepare it. Check out the notes for different ways you can change up the recipe and make it more to your taste.

Making Mustardy Egg and Potato Salad

You'll Need:

• 4 medium russet potatoes, baked

• 3 hard boiled eggs

• 2 stalks celery, chopped

• 1/2 C green onions

• 2/3 C mayonnaise

• 1/4 C yellow mustard

• 1/2 to 1 tsp white vinegar

• Salt, to taste

Do This:

1. Chop the potatoes into cubes. You can peel them, or leave the skin on.

2. Chop the celery.

3. Peel and slice the eggs.

4. Slice the onions.

5. Mix all ingredients together in a large bowl.

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.

Mustardy, eggy potato salad

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