Tangy Mustard Potato Salad with a Twist

Recipe Collection: Salads

Tangy Mustard Potato Salad with a Twist elevates your gatherings with a vegetarian-friendly dish that combines the comforting texture of mashed potatoes with a vibrant dressing. Enhanced by crunchy celery, sweet pimentos, and a hint of paprika, this American classic is perfect for picnics, barbecues, or as a side to any meal.

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Overview

This elevated version of a classic mustard-style potato salad combines the comforting texture of mashed potatoes with a tangy, creamy dressing. Enhanced with crunchy celery, sweet pimentos, and a hint of paprika, this dish is perfect for picnics, barbecues, or as a delightful side to any meal.

Diet Type

Vegetarian

Allergies

Eggs

Cuisine

American

Serving Size: 8

Cooking Time: 40 minutes

Ingredients

• 6 Large potatoes, peeled
• 3 Large eggs
• 3 Stalks celery, sliced
• 1 Small onion, minced
• 1 4 Ounces (oz) jar pimentos, drained
• 1 Tablespoon (tbsp) sweet pickle relish
• 3 Tablespoons (tbsp) creamy salad dressing, whisked
• 2 Teaspoons (tsp) prepared mustard
• 1 Teaspoon (tsp) paprika
• 1 Teaspoon (tsp) kosher salt
• 1 Pinch black pepper, ground
• 1 Tablespoon (tbsp) fresh dill, torn (optional)

Steps

1. Cook the Potatoes: Place the cubed potatoes in a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low and simmer until tender but still firm, about 15 to 20 minutes. Drain and transfer to a large mixing bowl. Mash the potatoes until smooth, leaving some small chunks for texture.
2. Prepare the Eggs: While the potatoes are cooking, place the eggs in a saucepan and cover with cold water. Bring to a boil, then cover, remove from heat, and let the eggs stand in hot water for 10 to 12 minutes. Cool the eggs under running water, peel, and chop them.
3. Mix the Salad: In the mixing bowl with the mashed potatoes, add the chopped eggs, diced celery, minced onion, drained pimentos, and sweet pickle relish. Gently fold the ingredients together.
4. Make the Dressing: In a small bowl, whisk together the creamy salad dressing, prepared mustard, kosher salt, and freshly ground black pepper. Pour the dressing over the potato mixture and stir until well combined.
5. Season and Chill: Sprinkle the salad with paprika and, if desired, fresh dill for an extra burst of flavor. Cover and refrigerate the salad for at least 1 hour to allow the flavors to meld.
6. Serve: Before serving, give the salad a gentle stir and adjust seasoning if necessary. Enjoy your tangy mustard potato salad as a refreshing side dish!

Enjoy your homemade Tangy Mustard Potato Salad with a Twist!