Southern Style Mustard Potato Salad

• Vegetarian
• Gluten free

• Produce

  • 2 Celery, ribs
  • 1 1/2 lbs Russet potatoes
  • 1 Vidalia onion, small

• Refrigerated

  • 5 Eggs

• Condiments

  • 1/2 cup Dill pickle relish
  • 1/2 cup Mayonnaise, real full-fat
  • 2 1/2 tbsp Mustard, prepared yellow

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1 Hungarian paprika
  • 1 3/4 tsp Salt

Found on itsyummi.com

Description

Ingredients

• 1.5 pounds russet potatoes, peeled and cubed
• 1.5 teaspoons salt
• 5 eggs, hard-boiled, peeled and smashed lightly with a fork
• 2 ribs celery, finely diced
• 1 small Vidalia onion, finely minced
• 1/2 cup dill pickle relish, plus 2 Tablespoons juice
• 2.5 Tablespoons prepared yellow mustard (or creole style for extra kick)
• 1/2 cup real, full-fat mayonnaise
• 1/4 teaspoon salt (more or less, to suit your taste)
• 1/4 teaspoon black pepper (more or less, to suit your taste)
• Hungarian paprika, for garnish

Directions

• Add 4 quarts of water to a 6-quart pot and bring to a rolling boil over high heat. Add potatoes and salt and
• cook until potatoes are just starting to fall apart, about 10 minutes..
• Drain potatoes well in a colander and return them to hot pan for a minute to dry out excess water.
• Place the potatoes, eggs, celery, onion, pickle relish and juice into a large mixing bowl.
• Add half of the mustard and mayonnaise and stir well to combine.
• Add enough of remaining mixture to give the potato salad a creamy consistency, but not too wet.
• Add salt and pepper, adjusting to taste if needed.
• Refrigerate until ready to serve. The longer it sits, the more the flavors will meld together.
• Just before serving, sprinkle with paprika.