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Tangy Mustard Potato Salad

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PREP TIME
20 min
COOKING TIME
20 min
TOTAL TIME
40 min
SERVINGS
8 servings
Lunch Dinner
Tangy Mustard Potato Salad
Ingredients
  • 6 large potatoes - peeled and cubed
  • 3 large eggs
  • 3 stalks celery, diced
  • 1 onion, finely chopped
  • 1 (4 ounce) jar pimentos
  • 3 teaspoons sweet pickle relish
  • 3 tablespoons creamy salad dressing
  • 2 teaspoons prepared mustard
  • 1 teaspoon paprika
Instructions
1
Place potatoes in a large container and submerge them in salted water; heat until the water comes to a rolling boil.
2
Reduce the temperature of the container to a low flame and let it simmer until the potatoes are tender but still retain some firmness, approximately 15 to 20 minutes.
3
Drain the potatoes and transfer them to a large mixing vessel, then use an electric mixer to blend until smooth.
4
In the meantime, place eggs in a saucepan and cover them with cold water; heat until the water comes to a boil, then immediately cover the saucepan and remove it from the heat source.
5
Let the eggs sit in the hot water for 10 to 12 minutes, allowing them to cook partially.
6
Remove the eggs from the hot water and rinse them under a steady flow of running water; peel the shells off and chop the eggs into small pieces.
7
Combine the cooked potatoes, chopped eggs, celery, onion, pimentos, and relish in a large mixing bowl.
8
In another bowl, whisk together the salad dressing and mustard until well combined; stir this mixture into the potato mixture until everything is fully incorporated.
9
Sprinkle a pinch of paprika over the top of the potato mixture; refrigerate it until it has chilled and reached a cool temperature.