For your next picnic or get-together, try this classic mustard potato salad. Never underestimate the power of mayonnaise, mustard and a little red onion!

I’m a big believer in making things up as you go. That’s especially true when it comes to summer barbecue food. Never underestimate the power of mayonnaise, mustard and a little red onion is what I say!

A couple of weekends ago, Cara hosted a lovely WMAG cook-out. I volunteered to bring potato salad, and since I didn’t really have a recipe, I cobbled it together based on what I remembered of how Mom used it make it. It turned out great, and I thought I’d share it here.

Classic Mustard Potato Salad

Ingredients

  • One bag of red potatoes, boiled in salt water
  • Four hard-boiled eggs
  • One-half a red onion
  • Mayonnaise
  • Yellow mustard
  • Dried dill weed
  • Salt
  • Fresh ground pepper

Directions:

  • Peel the boiled potatoes and cube them into a big bowl.
  • Cut hard-boiled eggs into cubes. Add to bowl.
  • Add salt and pepper – a pinch here, a pinch there.
  • Dice onion into the bowl.
  • Squeeze a bunch of mustard all over the potatoes, eggs and onion (I told you this was make it up as you go!)
  • Spoon in several dollops of mayo until you get the consistency you like.
  • Dump in lots of dill and stir it all together
  • If you want to make things more interesting, add celery or pickles or water chestnuts or green peppers – whatever sounds good to you.
  • Sprinkle paprika over the top for a little color.
  • Refrigerate for a few hours before serving. The longer it sits, the better it tastes.

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