Tangy Mustard Potato Salad with Crunchy Relish

Recipe Collection: Salads

Tangy Mustard Potato Salad with Crunchy Relish elevates your summer gatherings with a vibrant mustard dressing that perfectly complements tender potatoes and crisp celery. Ideal for picnics, barbecues, or as a comforting side, this American classic is egg-free, making it suitable for those with egg allergies. With its bold flavor profile, this salad is versatile enough to be served alongside grilled meats or as a standalone dish.

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Overview

This Zesty Mustard Potato Salad is a delightful twist on the classic, featuring a creamy dressing with a tangy mustard kick and the crunch of fresh celery. Perfect for picnics, barbecues, or as a comforting side dish, this salad is sure to be a crowd-pleaser.

Diet Type

Vegetarian

Allergies

Eggs

Cuisine

American

Serving Size: 8

Cooking Time: 40 minutes

Ingredients

• 6 Large potatoes, peeled
• 3 Large eggs, boiled
• 3 Stalks celery, diced
• 1 Medium onion, minced
• 1 4 Ounces (oz) jar pimentos, drained
• 1 Tablespoon (tbsp) sweet pickle relish
• 3 Tablespoons (tbsp) creamy salad dressing
• 2 Teaspoons (tsp) prepared mustard
• 1 Teaspoon (tsp) paprika
• 1 Teaspoon (tsp) kosher salt
• 0.5 Teaspoon (tsp) freshly ground black pepper, ground

Steps

1. Cook the Potatoes: Place the peeled potatoes in a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low and simmer until the potatoes are tender but still firm, about 15 to 20 minutes. Drain and transfer to a large mixing bowl. Mash the potatoes slightly, leaving some 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 the 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 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 ground black pepper. Pour the dressing over the potato mixture and stir until everything is well combined.
5. Chill and Serve: Sprinkle the top of the salad with paprika for a pop of color. Cover and refrigerate the salad for at least 1 hour to allow the flavors to meld. Serve chilled and enjoy the zesty, creamy goodness!

Enjoy your homemade Tangy Mustard Potato Salad with Crunchy Relish!