Creamy Mustard Potato and Egg Salad
This delightful Creamy Mustard Potato and Egg Salad is the perfect accompaniment for summer barbecues, picnics, or any casual gathering. Rich in flavor and easy to prepare, this salad features tender potatoes combined with crunchy celery, zesty green onions, and sweet red bell pepper, all tossed together with creamy mayonnaise and a tangy mustard dressing that elevates the dish to new heights. Ideal for feeding a crowd, this salad is both satisfying and refreshing. Whether served as a side dish or a light lunch, it's sure to be a hit at your next outdoor gathering!
N/A
Servings
248
Calories
11
Ingredients
Ingredients
potatoes
5-7 (peeled and cut into 1-inch cubes)
celery ribs
3 (diced)
green onion
1/2 cup (chopped)
red bell pepper
1/3 cup (diced)
hard-boiled eggs
3 (shelled and coarsely chopped)
mayonnaise
1 cup (none)
milk
1/4 cup (none)
mustard
1 1/2 teaspoons (none)
salt
2 teaspoons (none)
black pepper
1 teaspoon (or to taste)
paprika
1 teaspoon (none)
Instructions
1
Start by peeling the potatoes and cutting them into 1-inch cubes. Place the cubed potatoes in a large pot of salted water and bring to a boil.
2
Cook the potatoes for about 10-15 minutes, or until tender when pierced with a fork. Drain and allow to cool before transferring to the refrigerator for at least 1 hour to chill.
3
Once the potatoes are cool, place them in a large mixing bowl. Add the diced celery, chopped green onions, and diced red bell pepper, stirring gently to combine.
4
In a separate bowl, shell the hard-boiled eggs and chop them coarsely, dividing each egg into about 8 sections. Carefully mix the chopped eggs into the potato and vegetable mixture.
5
In a small bowl, prepare the dressing by whisking together the mayonnaise, milk, mustard, salt, pepper, and paprika until smooth.
6
Pour the mayonnaise dressing over the potato and vegetable mixture. Gently toss everything together until well-coated, making sure not to mash the potatoes.
7
Taste and adjust seasoning if necessary. For a creamier salad, feel free to add more mayonnaise to your liking.
8
Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld. Serve cold and enjoy!
Nutrition Information
14g
Fat
22g
Carbs
4.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Mustard Potato and Egg Salad?
It is a rich and flavorful side dish featuring tender potatoes, crunchy vegetables, and hard-boiled eggs tossed in a tangy mustard and mayonnaise dressing.
How many potatoes are required for this recipe?
The recipe calls for 5 to 7 potatoes.
Should the potatoes be peeled?
Yes, the instructions specify peeling the potatoes and cutting them into 1-inch cubes.
How long should I boil the potatoes?
Cook the potatoes in boiling salted water for about 10-15 minutes, or until tender when pierced with a fork.
Do the potatoes need to be cooled before mixing?
Yes, after draining, allow the potatoes to cool and then refrigerate them for at least 1 hour to chill.
How many eggs are used in the salad?
The recipe uses 3 hard-boiled eggs.
How should the hard-boiled eggs be prepared?
The eggs should be shelled and coarsely chopped into approximately 8 sections each.
What vegetables are included in the salad?
The salad includes diced celery, chopped green onions, and diced red bell pepper.
How much celery is needed?
You will need 3 ribs of celery, diced.
What is the amount of green onion required?
The recipe specifies 1/2 cup of chopped green onions.
How much red bell pepper should I add?
The recipe requires 1/3 cup of diced red bell pepper.
What ingredients make up the dressing?
The dressing is a whisked mixture of mayonnaise, milk, mustard, salt, black pepper, and paprika.
How much mayonnaise is used in the recipe?
The standard amount is 1 cup of mayonnaise.
Why is milk added to the dressing?
Milk is used to help thin and smooth the dressing; the recipe calls for 1/4 cup.
How much mustard is included?
The recipe uses 1 1/2 teaspoons of mustard.
What are the seasonings used for flavor?
Salt (2 tsp), black pepper (1 tsp), and paprika (1 tsp) are used to season the salad.
How do I ensure the potatoes don't turn into mash?
Gently toss the ingredients together and avoid over-mixing to keep the potato cubes intact.
Can I make the salad creamier?
Yes, you can add more mayonnaise to your liking if you prefer a creamier consistency.
How long should the finished salad chill before serving?
Chill the assembled salad in the refrigerator for at least 30 minutes to allow the flavors to meld.
Should this salad be served hot or cold?
This salad should be served cold.
How many total ingredients are in this recipe?
There are 11 ingredients in total.
What is the calorie count for this salad?
The salad contains 248 calories per serving.
What is the fat content per serving?
The fat content is 14g per serving.
How many carbohydrates are in a serving?
There are 22g of carbohydrates per serving.
How much protein is in the salad?
The salad provides 4.5g of protein per serving.
Is this salad suitable for picnics?
Yes, it is specifically recommended for summer barbecues, picnics, and casual gatherings.
Can I adjust the black pepper amount?
Yes, the recipe suggests 1 teaspoon or to taste.
What type of pepper is used in the dressing?
Red bell pepper is used as a vegetable, while black pepper and paprika are used in the dressing.
When should I add the hard-boiled eggs?
Add the coarsely chopped eggs to the potato and vegetable mixture before pouring over the dressing.
What is the first step in the instructions?
The first step is peeling the potatoes and cutting them into 1-inch cubes.