#Recipe: Amazing Mustard Potato Salad

Mustard Potato Salad Recipe

Can be considered as the most amazing mustard potato salad recipe, ever!  Not surprisingly, I found it on the back of HH’s favorite book, Franklin Barbecue: A Meat-Smoking Manifesto during his “obsessed with all things BBQ” period in 2019. Because of that, this recipe works so well with any type of meat.  Definitely consider it a crowd favorite. 🙂

Of course, I tweaked the original a bit and gave it a “Mavis spin” (because what’s a potato salad without eggs!?).  Seriously, the eggs make it better, right?  You could even cook them together with this technique from the Instant Pot Potato Salad recipe!

Ingredients

3 pounds russet potatoes, peeled and cut into 1/2 inch cubes

4 hard boiled eggs, diced *

1 cup of mayonnaise

1/2 cup yellow mustard

3/4 cup dill pickles, chopped

1 tablespoon pickle juice

1 tablespoon coarse black pepper

1 teaspoon kosher salt

Instructions

Cook the potatoes in a pot of boiling water until tender. Sounds easy enough, right? You must really watch those potatoes to make sure you don’t over cook them!

Drain, transfer to a colander and let the potatoes cool.

In a large bowl, add the remaining ingredients and stir together. Add the cooled potatoes to the mixture and gently stir, making sure to coat the potatoes evenly.

Cover and refrigerate the potato salad.

While you can eat this potato salad a few hours after you’ve made it, our family liked it best the next day once all the different flavors had soaked into the potatoes. Mustard Potato is a keeper!

* The original recipe did not call for hard boiled eggs. But to me, a potato salad just isn’t a potato salad without a little egg in it.

Souece from Mavis Butterfield