Best Brown Mustard Potato Salad Recipes

MUSTARD POTATO SALAD RECIPE

Steps:

• Prepare hard-boiled eggs using the desired method, peel, and set aside to cool.
• Wash potatoes and quarter.
• Bring a pot of water to a boil with a little bit of salt. Boil potatoes until very tender.
• Combine mayo, mustard, diced dill pickles, apple cider vinegar, sugar, celery seed, salt, and pepper.
• Mash potatoes with five of the hard-boiled eggs. Mix in dressing.
• Refrigerate and serve cold. Top with a sliced hard-boiled egg.

MUSTARD POTATO SALAD

Steps:

• In a saucepan, cover potatoes with water and cook until tender but firm. Drain and cool. In a bowl, combine egg salad, mayonnaise, mustard, onion and salt. Stir in cooled potatoes. Cover and chill. Serve on lettuce leaves; garnish with radishes if desired.

POTATO SALAD EXTRAORDINAIRE

Steps:

• 1. Place potatoes in a large pot, cover with water and add salt until the water tastes salty (but not too salty). Bring to a boil and cook until just tender. Don't over cook because you don't want the potatoes falling apart. I don't peel my potatoes first. I boil them with the skins on and rub the peel off after they have cooled for a bit.
• 2. When the potatoes are cooled enough to handle, cut them in chunks. Chop the boiled eggs and add to the potatoes. Add the onions, celery and green pepper.
• 3. For the dressing, mix the brown sugar, sweet pickle relish, mayonnaise and mustard. Pour over the potato mixtures. Salt and pepper to taste. Refrigerate.

MUSTARD-GREEN ONION POTATO SALAD

Steps:

• Place the warm potatoes and green onions in a large bowl. Whisk together the mayonnaise, mustards, garlic, vinegar and parsley and season with salt and pepper, to taste. Add the dressing to the potatoes and carefully mix until combined.

YELLOW MUSTARD POTATO SALAD

Steps:

• Boil potatoes in salted water 10 to12 minutes, or until just tender. Drain the potatoes and spread out onto a cookie sheet to cool quickly, about 10 minutes.
• In a bowl, combine celery, onion, pimento, relish, mayonnaise and mustard.
• When you are ready to serve, combine cooled potatoes with other ingredients. Stir the potatoes to combine and season with salt and pepper.

ROASTED MUSTARD POTATOES

Steps:

• Preheat oven to 450 degrees. On a nonstick rimmed baking sheet, toss potatoes with 3 tablespoons olive oil; season generously with coarse salt and ground pepper. Turn cut sides down. Bake, turning once, until golden brown and fork-tender, 30 to 45 minutes.
• In a large bowl, whisk together white-wine vinegar, grainy mustard, and 2 tablespoons olive oil. Add hot potatoes; season with salt and pepper. Toss to coat evenly. Serve warm or at room temperature.