Mom's Mustard-Style Potato Salad
Description
As potato salad recipes go, with potatoes, eggs, and celery, this one is traditional. But, prepared mustard in the creamy dressing gives it a bit of zing.
Ingredients
•
6 large potatoes - peeled and cubed
•
3 large eggs
•
3 stalks celery, diced
•
1 onion, finely chopped
•
1 (4 ounce) jar pimentos
•
3 teaspoons sweet pickle relish
•
3 tablespoons creamy salad dressing
•
2 teaspoons prepared mustard
•
1 teaspoon paprika
Directions
1
Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender but still firm, 15 to 20 minutes. Drain, then place in a large mixing bowl, and beat until smooth.
2
Meanwhile, place eggs in a saucepan and cover with cold water. Bring to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove eggs from hot water and cool under running water; peel and chop.
3
Combine potatoes, eggs, celery, onion, pimentos, and relish in a mixing bowl.
4
Whisk together salad dressing and mustard; stir into potato mixture until combined. Sprinkle with paprika; refrigerate until chilled.