This POTATO SALAD is in my fridge ready for BBQ | Mustard Potato Salad Recipe EASY

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while adding creaminess.

yellow mustard

🥗Healthier: Dijon mustard

💰Cheaper: spicy brown mustard

Dijon offers a gourmet flavor with similar acidity.

pickles

🥗Healthier: cucumber

💰Cheaper: relish

Cucumber adds freshness, while relish provides sweetness.

fresh dill

🥗Healthier: dried dill

💰Cheaper: parsley

Dried dill is more accessible, while parsley is a milder alternative.

Place 2 pounds of peeled gold potatoes in a pot and fill with cold water, about half an inch over the potatoes.

Bring the potatoes to a boil, covering with a lid to expedite the process.

Once boiling, remove the lid and let boil for about 5-7 minutes.

Carefully add 4 large eggs to the boiling water and hard boil for an additional 10-12 minutes until potatoes are tender.

Prepare an ice water bath for the eggs to cool after boiling.

Remove the eggs and place them in the ice water bath to cool completely.

Check the potatoes for tenderness with a chopstick, then shut off the heat.

Transfer the boiled potatoes to a medium to large bowl to cool.

Peel the cooled eggs and chop them.

Add chopped eggs, 1/4 small red bell pepper, 1/2 celery stick, 1 scallion, and 1 small yellow onion to the bowl with potatoes.

Add 1 tablespoon of sweet relish and 6 to 8 sliced olives (optional).

Start with 1/2 cup of mayonnaise and 1 tablespoon of yellow mustard, adjusting to taste.

Season with salt, black pepper, and paprika, mixing well.

Garnish with sliced boiled eggs and additional paprika before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens