Potato Salad with Mustard – Recipe for Preparing Potato Salad with Mustard

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Potato Salad with Mustard – Recipe for Preparing Potato Salad with Mustard

Potato salad with mustard is a type of cold appetizer that is usually served alongside main dishes. It’s known for its delicious taste and appealing appearance. Moreover, it offers several health benefits, mainly due to the potatoes, which are rich in potassium—important for nerve and bone functions.

This dish is very easy to prepare and doesn't take much time. It serves eight people.

Main Ingredients for Preparing Potato Salad with Mustard:

Potato Salad with Mustard

 

  • 6 large potatoes
  • 6 large eggs

Mustard Salad Ingredients:

  • 1½ cups of mayonnaise
  • 1 tablespoon of mustard
  • ½ teaspoon of salt
  • ¼ teaspoon of ground black pepper
  • 1 cup of finely chopped celery
  • 1 small onion, finely chopped
  • ¼ cup of thinly sliced pickled cucumbers

Serving Ingredients:

  • Medium-sized chopped lettuce leaves

Garnishing Ingredients:

  • Paprika

How to Prepare Potato Salad with Mustard:

  1. Boil the potatoes: In a large, deep pot, place the potatoes and cover them with plenty of water. Cook over medium heat for about 30 minutes until the potatoes are well boiled. Remove the potatoes from the pot, peel them immediately, and set them aside to cool.

  2. Chop the potatoes: Once the potatoes are completely cooled, cut them into small cubes. Be careful not to mash the potatoes while cutting. Place them in a large bowl.

  3. Boil the eggs: Place the eggs in a small pot, cover them with water, and boil for 10 minutes until fully cooked. After that, chop the eggs into small cubes using a sharp knife and add them to the bowl with the potatoes.

  4. Prepare the mustard dressing: In a large bowl, add the mayonnaise, mustard, salt, and ground black pepper. Whisk them together using a hand whisk for a few minutes until the dressing becomes smooth. Then, add the chopped celery, onion, and pickled cucumbers, and stir everything together using a large plastic spoon until all the ingredients are well combined.

  5. Mix the salad: Pour the mustard dressing over the potatoes and eggs, then gently stir the mixture to avoid mashing the potatoes. Cover the bowl with plastic wrap and refrigerate for 3 hours to allow the flavors to blend for a tastier result.

  6. Serve and garnish: Place a couple of lettuce leaves in each serving dish and top with a portion of the potato salad. Finally, sprinkle some paprika on top for garnish.

Enjoy this delicious and refreshing salad!

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