Photo: Yellow Mustard Potato Salad Recipe
Ingredients
- 2 1/2 pounds russet potatoes, 3 medium-large potatoes, peeled and cubed
- 2 ribs celery, finely chopped
- 1/2 small to medium yellow skinned onion, finely chopped
- 3 tablespoons chopped pimento, drained
- 3 tablespoons sweet pickle relish
- 1/3 cup mayonnaise, eyeball it
- 1/3 cup yellow mustard, eyeball it
- Salt and pepper
- 2 tablespoons chopped parsley, optional
Directions
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.
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By CordyRobinson
Denver, CO
on August 09, 2011
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Very yummy! I made this for my husband and his hockey team and it was a hit! I did use a mix of Yukon Gold and Red potatoes instead of Russet potatoes. I found the texture and color to be more appealing. I also boiled my largely diced potatoes in chicken stock (I snagged this from one of Rachael's other episodes, but you could use vegetable stock if feeding some hungry vegetarians. The only other addition I made was chopped hard boiled egg (2 and a titch of paprika. Next time I'll probably add some crumbled bacon (what isn't made better by a little bacon...yum! Very pleased with how it turned out!
By staceytn@gmail.com
addison tx
on July 10, 2011
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just right!
By Chef #1007882
right outside o...
on May 08, 2011
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I tried this recipe b/c it was so simple and I knew exactly what was going into the dish. It really tastes fresh, so much better than store made salad. Thanks RR for keeping it simple -- I can even get it right.
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