I tend to not make a lot of potato salad,
largely because I'm not particularly good at it. I guess in order to be good at
it, you have to have a good recipe. When I would make potato salad that I
thought was tasty, Mr. O-P never seemed to like it. He tended to like the
potato salad that I got at the local deli. Well, what can I say?
But, I found
myself with a real dilemma staring me in the face earlier this week, when I
realized that I had three sacks of potatoes all of which were starting to form
eyes, and desperately needed using. So, I cooked up each bag separately, and
set out to do three different things. The first bag was of Melissa's baby red potatoes that I
turned into this mayonnaise/mustard potato salad. I thought this was delicious,
and it was really easy. So much so, that I will undoubtedly never buy deli potato salad again! So, if you're like me, and you don't have a good recipe
for potato salad, or you want something that's fairly easy to throw together,
this just may be your answer.
I Could Eat the Whole Bowl Mustard Potato Salad
1 1.5-pound bag Melissa's baby red potatoes
4 ribs celery, diced
1 bunch scallions (about five), diced
1/2 cup chopped parsley
2 hard-boiled eggs, chopped
3 Tablespoons cider vinegar
1/2 cup Duke’s mayonnaise
1 tablespoon Grey Poupon
Salt and freshly ground black pepper, to taste
Halve potatoes. Boil 10 minutes; drain. Place potatoes, celery, scallions, parsley, and eggs into a large bowl. Pour vinegar over top; toss. Mix mayonnaise and mustard together in a small bowl; fold into potato mixture. Salt and pepper generously. Refrigerate for 1 to 2 hours to meld flavors. Serve.
1 1.5-pound bag Melissa's baby red potatoes
4 ribs celery, diced
1 bunch scallions (about five), diced
1/2 cup chopped parsley
2 hard-boiled eggs, chopped
3 Tablespoons cider vinegar
1/2 cup Duke’s mayonnaise
1 tablespoon Grey Poupon
Salt and freshly ground black pepper, to taste
Halve potatoes. Boil 10 minutes; drain. Place potatoes, celery, scallions, parsley, and eggs into a large bowl. Pour vinegar over top; toss. Mix mayonnaise and mustard together in a small bowl; fold into potato mixture. Salt and pepper generously. Refrigerate for 1 to 2 hours to meld flavors. Serve.
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