Mustard potato salad is a zesty side dish for nearly any occasion, including picnics, backyard get-togethers, meetings or even bridal showers and baby showers. One recipe is creamier than the other so you can please your guests' palates. Make the salads ahead of time so that the potatoes have a chance to cool down completely and the ingredients have a chance to blend together.
Mustard Potato Salad with Cucumbers
Ingredients You Will Need:
8 large potatoes
1 cup onion, diced
6 hard-boiled eggs, diced
1 cup cucumbers, diced
4 tablespoons mayonnaise
2 tablespoons prepared mustard
3 teaspoons sugar
½ teaspoon vinegar
Peel and cube the potatoes. Boil the cubed potatoes until they are fork-tender. Cool the potatoes, and then add the onion, eggs and cucumbers. For the sauce, mix the mayonnaise, mustard, sugar and vinegar. Stir until the sauce is smooth and creamy. The grains of sugar should have dissolved by the time you pour the sauce over the salad. Add the sauce to the potato combination.
Sour Cream and Mustard Potato Salad Recipe
Ingredients You Will Need:
4 cups cooked potatoes, diced
6 radishes, diced
1 cup celery, diced
1 cup dill pickles, diced
12 hard-boiled eggs, diced
2 tablespoons onion, diced
½ cup sour cream
½ cup mayonnaise
1 ½ teaspoons vinegar
2 teaspoons prepared mustard
1 bag frozen peas, defrosted
Paprika
Salt the potatoes as you cook them. When they are fork-tender, drain them, and place them into a bowl in the refrigerator to cool. Meanwhile, prepare the radishes, celery, pickles, eggs and onion, and set aside. Dice about eight of the eggs and reserve the rest for garnish.
Mix the sour cream, mayonnaise, vinegar and mustard together, and then add it to the cooled potatoes. Once it is completely mixed, add the peas, and mix well. If needed, add another half teaspoon of mustard and another tablespoon of mayonnaise.
Slice the reserved hard-boiled eggs, and place them over the top. Sprinkle paprika over the sliced eggs, and serve cold.
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