Mustard Potato Salad
Recipe: #44813
July 04, 2025
Categories: Salads, Potato Salad, Side Dishes, Eggs, Potatoes, July 4th, Herbs, more
"From an old Bon Appetit Magazine, August 1985 (Gosh, I was just a kid then). This recipe provides the option to use store-bought or homemade version #recipe44814"
Original is 4-6 servings
Ingredients
Nutritional
- Serving Size: 1 (887.8 g)
- Calories 996.1
- Total Fat - 51.1 g
- Saturated Fat - 11.9 g
- Cholesterol - 933 mg
- Sodium - 3027.2 mg
- Total Carbohydrate - 83.4 g
- Dietary Fiber - 9.6 g
- Sugars - 13.7 g
- Protein - 51.1 g
- Calcium - 349.6 mg
- Iron - 7.1 mg
- Vitamin C - 54.8 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Place potatoes in a large saucepan and cover with cold water. Cover saucepan and bring to a boil. Add 2 teaspoon salt and eggs. Cover partially and boil for 11 minutes. Remove eggs, using a slotted spoon. Rinse under cold water to cool.
Step 2
Continue cooking potatoes until tender. Drain potatoes in colander and rinse with cold water until just cool enough to handle.
Step 3
Cut potatoes into 1-inch chunks. Combine with scallions, vinegar, oil, minced thyme, pepper, and remaining 1 teaspoon salt in a large bowl.
Step 4
Add celery and hot chili to the potatoes. Combine 1 cup mayonnaise, yogurt, lemon juice and mustard in a small bowl. Gently mix into salad. Taste and adjust seasoning, if necessary.
Step 5
Chop eggs coarsely. Add so salad with 1/3 cup parsley. Toss gently.
Step 6
Just before serving, mix in remaining mayonnaise, if desired. Garnish with tomatoes, parsley, and thyme sprig (if desired).
Tips
No special items needed.
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