Spicy Mustard Potato Salad is made with Spicy Brown Mustard. It adds a wonderful zing to the salad that Paul and I absolutely loved. Mr. Paul isn’t real crazy about summer salads made with mayonnaise. He’s more of a grilled meat and veggie kind of guy as far as summer meals go. That being said, I couldn’t keep him away from it! He ate almost the whole bowl himself. I’ve made other potato salad recipes and he’s never, and I mean never devoured it the way he did this recipe. The Spicy Brown Mustard was the key.
You could easily use the dressing ingredients to make this for macaroni salad, which I am going to do. When you’ve got a winner…run with it. Put a little zing into your summer salad rotation with Spicy Mustard Potato Salad. Enjoy!
- 5 medium size potatoes
- 4 hard boiled eggs, shells removed and chopped
- 3 spring onions, diced
- 1 cup mayonnaise
- 1 1/2 Tablespoons Spicy Brown Mustard
- salt and pepper to taste
- Place the whole potatoes with the skins on in a large saucepan with enough water to cover the potatoes. Boil until potatoes are cooked through but not over cooked. A fork should be able to reach the center of the potato without any resistance. Drain the water and allow the potatoes to cool. After they cool, peel and dice the potatoes in a large bowl.
- Place the chopped eggs and green onions in the bowl with the potatoes. In a small bowl combine the mayonnaise and mustard, whisk to combine. Pour over the potatoes and fold to incorporate. Salt and pepper to taste. Refrigerate at least an hour before serving.
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