Egg Mustard Potatoe Salad Recipes
NAN'S CLASSIC MUSTARD POTATO SALAD
I'm always asked to share this recipe, and people are often surprised to see how similar the ingredients are to their own recipe. While the ingredients may be similar to other posted recipes, the technique is the key to this outstanding potato salad. The specific ingredients are important, too. Russets absorb the flavors best, but don't hold their shape well. Dicing them after they are cold, and folding the other ingredients in gently, takes care of that problem. Don't skimp on the mayo and other dressing ingredients. The potatoes will absorb a lot of moisture, and you want a creamy salad. Another key to flavor and texture is the very fine chopping of the onion, celery and pickle. You want the flavors to disperse throughout the whole dish, but when you take a bite, you want to bite into potato, not an onion chunk. For smaller apetites and crowds, you can halve the quantity easily. In Louisiana and other states where they serve Cajun food, potato salad is often served with gumbo.
Provided by PanNan
Categories Potato
Time 1h
Yield 16-20 serving(s)
Number Of Ingredients 12
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.
MUSTARD POTATO SALAD
This dish is so fast to put together and it will disappear that fast also. It works well at any potluck.-American Egg Board, Linda Braun, Park Ridge, Illinois
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- In a saucepan, cover potatoes with water and cook until tender but firm. Drain and cool. In a bowl, combine egg salad, mayonnaise, mustard, onion and salt. Stir in cooled potatoes. Cover and chill. Serve on lettuce leaves; garnish with radishes if desired.
Nutrition Facts :
MOM'S MUSTARD STYLE POTATO SALAD
This is a traditional potato salad that is made from scratch.
Provided by DAC92
Categories Salad Potato Salad Recipes No Mayo
Time 1h45m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 270.1 calories, Carbohydrate 52.5 g, Cholesterol 71.5 mg, Fat 3.6 g, Fiber 6.9 g, Protein 8.4 g, SaturatedFat 0.9 g, Sodium 116.9 mg, Sugar 4.8 g
YELLOW MUSTARD POTATO SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 27m
Yield 4 servings
Number Of Ingredients 9
Steps:
- 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.
MUSTARD POTATO SALAD RECIPE
Steps:
- Prepare hard-boiled eggs using the desired method, peel, and set aside to cool.
- Wash potatoes and quarter.
- Bring a pot of water to a boil with a little bit of salt. Boil potatoes until very tender.
- Combine mayo, mustard, diced dill pickles, apple cider vinegar, sugar, celery seed, salt, and pepper.
- Mash potatoes with five of the hard-boiled eggs. Mix in dressing.
- Refrigerate and serve cold. Top with a sliced hard-boiled egg.
Nutrition Facts : Calories 329 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 121 milligrams cholesterol, Fat 20 grams fat, Fiber 3 grams fiber, Protein 8 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 444 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat
SOUTHERN POTATO SALAD
Southern Potato Salad is super creamy with a blend of mayonnaise and mustard, hard-boiled eggs, sweet onion, sweet pickle relish, and celery.
Provided by Christin Mahrlig
Categories Side Dish
Time 30m
Number Of Ingredients 11
Steps:
- Cut each potato in half. Place in a large pot and cover with 1 inch of water. Add 2 teaspoons salt and bring to a simmer. Simmer until fork tender all the way through, about 20 minutes. Drain well. Let cool and then peel and discard the skins.
- Place potatoes in a large bowl. Run a knife through them until they are cut into bite-sized pieces.
- In a small bowl, mix together mayonnaise, mustard, vinegar, sugar, and onion powder. Pour over potatoes and mix in well.
- Add relish, celery, onion, and the chopped eggs. Mix in.
- Add salt and pepper to taste.
- Top with sliced egg and sprinkle with paprika. Cover with plastic wrap and refrigerate at least 4 hours.
EGG MUSTARD POTATOE SALAD
I love this Potato Salad Recipe.
Provided by Cyndi Hodge
Categories Potato Salads
Time 1h
Number Of Ingredients 9
Steps:
- 1. Add the Hellman's Mayo, Vinegar,White Sugar,(add little at a time to taste..Mustard). Slowly mix together to taste. Should not taste to sweet, too sour or too much Mustard. Should be a good creamy blend lightly yellow in color. **Do not add too much ,Mustard
- 2. Add the first 3 ingredients, mix well. Add the 4 diced Eggs. Toss all together.
- 3. Pour #1 into #2 and mix well... Add mixture to taste.. Slice the last 3 eggs on top and sprinkle with Paprika.
More about "egg mustard potatoe salad recipes"
HOW TO MAKE THE BEST POTATO SALAD (RECIPE) - A SPICY ...
From aspicyperspective.com
5/5 (499)Calories 317 per servingCategory Salad, Side Dish
- Cut the potatoes into quarters and place them in a large stockpot. Fill the pot with cold water until it is 1 inch over the top of the potatoes. Set the pot over high heat and bring to a boil. Once boiling, add 1 tablespoon salt and cook the potatoes for 13-15 minutes, until fork tender.
- Meanwhile, in a medium bowl mix the mayonnaise, sweet pickle relish including juices, mustard, apple cider vinegar, celery seeds, paprika, 1 teaspoon salt, and pepper to taste. Stir until smooth. Then chop the eggs, celery, onions, and dill.
- Once the potatoes are very tender, drain off all the water. Remove the loose peels and chop the potatoes into 1/2-inch chunks. It's okay if they are soft and crumbly. Place the potatoes in a large bowl. Gently mix in the dressing until it coats the potatoes well. Then stir in the eggs, celery, onions, and dill. Taste, then salt and pepper as needed. Garnish with fresh dill and paprika.
- Cover the potato salad and refrigerate for at least 4 hours. If you have time to make it ahead, it tastes even better on day two! Keep refrigerated in an airtight container for up to one week.
CLASSIC POTATO SALAD RECIPE - EASY POTATO SALAD WITH EGG
From dearcrissy.com
4.4/5 (170)Total Time 1 hrCategory SaladsCalories 357 per serving
- Boil potatoes in salted water 15 to 20 minutes or until done. Cool to room temperature and peel.
- In another bowl mix together mayonnaise, apple cider vinegar, sugar, mustard, salt, celery seed, and pepper until well blended. Add the diced potatoes, celery and onions to the mixture and stir until everything is coated.
SOUTHERN STYLE MUSTARD POTATO SALAD | EASY BUDGET RECIPES ...
From itsyummi.com
4.4/5 (41)Total Time 20 minsCategory Side DishCalories 301 per serving
- Add 4 quarts of water to a 6-quart pot and bring to a rolling boil over high heat. Add potatoes and salt and
- Drain potatoes well in a colander and return them to hot pan for a minute to dry out excess water.
THE BEST MUSTARD POTATO SALAD WITH EGGS - SCRAMBLED CHEFS
From scrambledchefs.com
Reviews 5Calories 512 per servingCategory Side Dish
- Over high heat, bring the water and potatoes to a boil and cook for 12-15 minutes or until fork tender then drain and set aside;
- In a medium bowl, mix together the mayonnaise, yogurt, pickles, mustard, apple cider vinegar, celery seeds, paprika, garlic powder, salt, and black pepper until a dressing forms;
TRADITIONAL SOUTHERN POTATO SALAD WITH MUSTARD, EGGS AND ...
From whatsinthepan.com
4.8/5 (5)Total Time 30 minsCategory Side DishCalories 266 per serving
- Peel raw potatoes and cut them into cubes. Next, boil them in a large saucepan of salty water by adding 1 teaspoon of sea salt into the pot for about 15 minutes until easily pierced with a fork. Drain and mash cooked potatoes with a potato masher in a large bowl or in the same saucepan. Set aside.
- Start boiling eggs at the same time when boiling potatoes. Place cold eggs in a saucepan and cover them with cold water. The eggs need to be covered by at least an inch of water. Boil them for 5 minutes, turn off heat and let them sit in hot water for 10 more minutes. Remove, run them under cold tap water, peel and chop.
- Combine the mayonnaise, yellow mustard, garlic powder, onion powder, salt and pepper in a large bowl and mix well.
- Next chop the pickles and keep any pickle juice released during the process - add both the pickles and pickle juice to the bowl wit the dressing. Chop the onion and add to the bowl as well.
POTATO SALAD WITH 7-MINUTE EGGS AND MUSTARD VINAIGRETTE ...
From bonappetit.com
3.6/5 (158)Estimated Reading Time 1 minServings 8
- Steam potatoes, covered, in a metal steamer basket set in a large pot over boiling water until tender, 20–30 minutes, depending on size. Transfer to a plate and let cool.
- Meanwhile, cook eggs in a large saucepan of boiling water until whites are set and yolks are still slightly soft, 7 minutes. Drain; transfer eggs to a bowl of ice water and chill until cold. Drain and peel; set eggs aside.
- Toast mustard seeds in a dry small skillet over medium-low heat, tossing constantly, until seeds start to pop, about 1 minute. Transfer to a small bowl (be ready with bowl; once seeds get going, it’s chaos).
- Whisk vinegar, mustard, and honey in a large bowl. Whisking constantly, gradually add oil; whisk until emulsified. Season with salt and pepper. Set 3 Tbsp. vinaigrette aside for drizzling.
10 BEST POTATO SALAD WITH EGG AND MUSTARD RECIPES | …
From yummly.com
THE BEST POTATO SALAD WITH MUSTARD AND EGG
From wedishitup.com
5/5 (1)Category Side DishCuisine AmericanTotal Time 1 hr 45 mins
- Wash and boil red skin potatoes until soft when poked with a fork (20-30 minutes) cool and chop
MUSTARD POTATO SALAD RECIPE - MASHED
From mashed.com
Ratings 14Category SideAuthor Jason GoldsteinCalories 416 per serving
- First, place potatoes in a pot and cover with chicken broth and a teaspoon of salt. Boil for 10 minutes, then drain and let the potatoes cool.
- In a medium bowl, add mayo, mustard, remaining salt, pepper, garlic powder, and cornichon juice. Whisk to combine.
CREAMY BACON, EGG & POTATO SALAD - BAKE PLAY SMILE
From bakeplaysmile.com
Ratings 1Category SaladCuisine AmericanTotal Time 40 mins
- Heat the olive oil in a frying pan over high heat. Cook the bacon until crispy, remove from the pan and place onto paper towel. Set aside.
- Fill a large pot with water and bring to the boil over high heat. Add the potatoes. Once the water starts to boil again, cook the potatoes for a further 5 minutes. Drain and set aside to cool completely.
- Place the eggs into a saucepan and cover with cold water. Bring to the boil. Turn the heat off and cover with a lid. Leave for 12 minutes. Drain the water, allow to cool slightly and then peel the eggs. Chop into small pieces.
- To make the dressing, whisk the sour cream, mayonnaise, dijon mustard, salt and pepper in a bowl.
CLASSIC MUSTARD POTATO SALAD - EASY PEASY MEALS
From eazypeazymealz.com
5/5 (2)Total Time 30 minsCategory SideCalories 270 per serving
- In a 4 quart pot, boil diced potatoes until just soft, but not mushy (around 7-10minutes), drain and set aside
- In a large bowl, mix together onions, mustard, relish, salt and pepper, mayo, pickle juice, and sugar.
SOUTHERN MUSTARD POTATO SALAD - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
4/5 (5)Category Side DishCuisine SouthernCalories 377 per serving
- Place potatoes in a medium pot and cover with water. Bring to a boil. Add salt and reduce heat to maintain a simmer. Simmer for 10 to 12 minutes or until soft when pierced with a fork.
- Add potatoes, mustard, mayonnaise, salt and pepper.Stir well, chopping up the potatoes some as you stir.
SIMPLE POTATO AND EGG SALAD – LAYLITA'S RECIPES
From laylita.com
5/5 (3)Total Time 55 minsCategory Salad, Side Dish
NEWFOUNDLAND BEET AND MUSTARD POTATO SALADS
From stuffedatthegills.ca
Estimated Reading Time 5 mins
MUSTARD AND EGG POTATO SALAD - PALATABLE PASTIME
From palatablepastime.com
Reviews 5Estimated Reading Time 2 minsServings 12Total Time 25 mins
POTATO SALAD RECIPE NO EGG ALLRECIPES - SOL-LEGAS.ORG
From cls1.isoubt.com
EGG MUSTARD POTATOE SALAD RECIPES
From tfrecipes.com
10 MUSTARD POTATO SALAD RECIPES TO PLEASE A CROWD | …
From allrecipes.com
10 BEST POTATO SALAD WITH EGG AND MUSTARD RECIPES | …
From yummly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love