Brown Mustard Potato Salad
A fundamental recipe with a subtle variation. I never prepare my potato salad in an identical manner; I consistently introduce a slight adjustment, whether it's a touch more or less of an ingredient. You can opt to refrigerate the potato salad for an hour or savor it while it's warm.
Ingredients
- 8 red potatoes, diced
- 3 hard-boiled eggs, chopped
- 1 cup mayonnaise, or to taste
- ½ red onion, minced
- ¼ cup spicy brown mustard
- 4 teaspoons sweet pickle relish
- 1 teaspoon chopped fresh parsley
- 1 teaspoon chopped fresh dill
- 1 pinch ground black pepper
- 1 pinch paprika
Instructions
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain potatoes and run under cold water to cool.
- Mix potatoes, eggs, mayonnaise, onion, brown mustard, pickle relish, parsley, dill, black pepper, and paprika together in a bowl until evenly coated.
Nutrition
Calories: 389kcalCarbohydrates: 37gProtein: 7gFat: 25gSaturated Fat: 4gCholesterol: 90mgSodium: 311mgPotassium: 1022mgFiber: 4gSugar: 4gVitamin C: 19mgCalcium: 45mgIron: 2mg
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