Boiled Mustard Potatoes Recipes

GRAINY MUSTARD MASHED POTATOES

Steps:

• Add potatoes, cream, milk, garlic, thyme and bay leaf into a large saucepan and gently boil for 15 minutes until potatoes are just tender and the tip of a paring knife goes through with little resistance. Strain potatoes and reserve the cream mixture but discard the bay leaf, thyme stems and the garlic. Mash the potatoes and fold in the cream mixture until the potatoes are smooth and creamy. Fold in about a tablespoon of the olive oil, the butter, and the grainy mustard. Season with salt and pepper.

MOM'S MUSTARD STYLE POTATO SALAD

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, place in a large mixing bowl and beat until smooth.
• Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• In a mixing bowl, combine the potatoes, eggs, onion, celery, relish and pimentos.
• Blend together the mustard and salad dressing, add to salad and mix well. Sprinkle with paprika and refrigerate until chilled.

NAN'S CLASSIC MUSTARD POTATO SALAD

Steps:

• Boil potatoes in the peel with the whole eggs.
• Remove the eggs after 10 minutes of boiling, and remove and drain the potatoes when just fork tender.
• Let eggs and potatoes cool to room temperature.
• Peel all and refrigerate whole potatoes and eggs until cold.
• The potatoes will dice and hold up better when cold.
• Dice the potatoes into 1/4- 3/8" dice.
• Place into a very large container with a lid.
• (I have a 4 1/2 qrt glass bowl-shaped casserole with lid that's perfect.) Crumble the eggs (I do this by squishing them in my hand) and add to the container with the diced potatoes.
• Very finely (like the size of dill relish pieces) chop the onion, celery and pickles.
• Add to the potatoes and eggs.
• Gently stir to mix the ingredients evenly.
• In a separate bowl, mix the mayonnaise, mustard, dill pickle juice, cream, salt, pepper and sugar.
• Whisk until creamy.
• Pour over potato mixture.
• Gently stir until the dry particles are coated with the creamy mixture.
• Cover and refrigerate at least 4 hours.
• 6- 8 hours is even better.
• If you like color you can sprinkle some sweet paprika over the top.