Mustard Potato Salad (American Style)

Mustard Potato Salad

This mustard potato salad is the best side dish for any picnic, barbecue, or at a Summer gathering of family and friends! Easy to prepare and simply delicious.

There are no advanced kitchen skills needed for this recipe. If you can boil water and know how to use a knife, you can bring together this old-fashioned classic potato salad in no time all. To save yourself a bit of time on the day, boil the potatoes and eggs the day before you need them. It could not be simpler, or more flavourful.

Ingredients

• 5-6 potatoes (peeled, chopped, boiled, then chilled)

• 5 Large hard-boiled eggs (reserve and slice 1 egg)

• 1/2 medium sweet onion (small dice)

• 5-6 slices of bread & butter pickles

• Salt & Pepper to taste

• 2 tsp (10ml) Celery seed

• 1/4 Cup (60ml) Prepared yellow mustard

• 1 Cup (250ml) Mayonnaise

• 1 Tbs (15ml) Chopped fresh chives

• 2 tsp (10ml) Smoky paprika

• Sliced egg for decoration (optional)

  For the Mayonnaise

• 1 egg yolk & 1 whole egg (room temperature)

• 1 Tbs (15ml) Prepared yellow mustard

• 1 Tbs (15ml) Apple cider vinegar

• 1/2 tsp (2ml) Salt

• 1 to 1-1/2 Cups (250-375ml) of Vegetable oil (canola, sunflower, or rapeseed)

Prep time: 20-30 minutes / Assembly: 10-15 minutes / Chill: 1-2 hours

You will need the following items and utensils: Pot with cover to boil the potatoes and eggs, large bowl, kitchen knife, vegetable peeler, spatula, immersion blender and tall container (or food processor or blender / liquidiser)

A day ahead: Wash, peel, and chop the potatoes into roughly equal sized pieces. Put them in a large pot and cover with cool water. Add 1-2 tablespoons of salt. Heat on the stove until it boils, then lower the heat and let it simmer until a knife easily goes through the potatoes, or approximately 15-20 minutes. Drain, let them cool a bit, and then refrigerate until you are ready to use them.

Put 5 large eggs (at room temperature) in a big pot and add enough cool water until they are covered. Bring to a boil, then lower the heat, cover and let it simmer for 10 minutes. Take it off the heat, drain the water, and put the eggs in an ice water bath. Once the eggs are completely cool, drain again and peel them. Rinse and refrigerate in an airtight container until needed.

On the day: Make the mayonnaise using a tall, narrow container (a mason jar works well). Separate the yolk of 1 egg, add to the container followed by 1 whole egg, the mustard, apple cider vinegar, sail, and about 2-3 tablespoons of oil. Insert the immersion/stick blender into the container.

Keep the blender on the bottom of the container and turn it on high. Hold it steady for about 15 seconds. You will start to see the mixture emulsify. While blending add the balance of the vegetable oil to the container.

Gradually lift the blender as you blend. Move it slowly upwards until all the oil is incorporated, and you achieve a lovely creamy texture. This should take just a minute or two!

Taste your mayonnaise and adjust the seasoning with more salt or vinegar if desired. Refrigerate.

Next, roughly chop 4 of the hard-boiled eggs and add them to your large bowl containing the boiled, chilled potatoes. Add the diced onions and diced sweet pickles. Add your seasonings - salt, pepper, & celery seed, followed by the prepared mustard and your homemade mayonnaise. Using a spatula, stir gently until combined. Add the chives and stir through. Chill for 1-2 hours.

Just before serving, transfer to a serving dish (should you wish) and decorate the top with egg slices and sprinkle with smoky paprika. Enjoy it with family and friends!