Classic Creamy Mustard Potato Salad
Ingredients
Potatoes: 1 kg (approx. 2 lbs) of firm potatoes, peeled and cubed.
Eggs: 3–4 hard-boiled eggs, chopped (as seen in the image).
Mayonnaise: 1 cup.
Mustard: 2 tablespoons (Yellow or Dijon mustard).
Vegetables: 1 small onion (finely diced) + 1 cup celery (chopped for crunch).
Seasoning: Salt, black pepper, and ½ teaspoon of paprika.
Secret Touch: 1 tablespoon of white vinegar or pickle juice for tanginess.
Garnish: Fresh chopped parsley or a sprinkle of paprika.
Instructions
Boil the Potatoes: Place cubed potatoes in salted water and boil until tender (about 10–15 minutes). Make sure they are firm and not mushy. Drain and let them cool completely.
Prepare the Dressing: In a small bowl, whisk together the mayonnaise, mustard, vinegar, salt, and pepper until smooth.
Combine: In a large mixing bowl, combine the cooled potatoes, chopped eggs, onions, and celery.
Mix: Pour the dressing over the ingredients. Toss gently to coat everything without mashing the potatoes.
Chill: For the best flavor, refrigerate for at least 2 hours before serving. This allows the flavors to meld together.
Pro Tip: Adding a bit of sweet pickle relish gives it that authentic deli-style taste!
