Description
My Mustard Potato Salad combines creamy, tangy flavors with a delightful crunch that makes it a standout side dish for any occasion. Perfect for picnics, barbecues, or family gatherings, this salad features a unique mustard dressing that elevates the traditional potato salad experience. With just a handful of ingredients and simple preparation steps, you can create this delicious dish in no time. Serve it chilled alongside your favorite grilled meats or as part of a festive buffet spread. Whether enjoyed on a warm summer day or at a cozy family gathering, My Mustard Potato Salad is sure to please everyone at the table.
Ingredients
- 3 large Russet potatoes
- 4 hard-boiled eggs, chopped
- 1/3 cup Miracle Whip
- 1/4 cup mayonnaise
- 2 1/2 tablespoons yellow mustard
- 1/2 cup chopped dill pickles
- 2 tablespoons pickle juice
- Salt and pepper to taste
Instructions
- Boil the potatoes: Peel and chop the potatoes into 1/2" squares. Boil in a large pot of water for 10-12 minutes until slightly firm yet easily pierced by a fork.
- Cool the potatoes: Drain and spread them out in a large container to cool.
- Prepare the dressing: In a bowl, mix chopped eggs, Miracle Whip, mayonnaise, mustard, dill pickles, pickle juice, and white spring onions.
- Combine: Add 1/4 cup of the dressing to cooled potatoes and gently mix. Stir in remaining dressing along with salt and pepper.
- Chill: Seal and refrigerate for at least an hour before serving.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 210
- Sugar: 2g
- Sodium: 410mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 95mg
Keywords: For added crunch, consider incorporating diced celery or bell peppers. Allowing the salad to chill overnight can enhance flavors. Adjust seasoning gradually to suit your taste preferences.