Outlaw Mustard Potato Salad
Home -
Recipes -
Butcher Charts
-The Wood -
Que Tips
-
BBQ Lingo
Smokers
-
Pitmasters
-
BBQ Nation
-
Leftovers - About Us
Ingredients:
3 pounds medium russet potatoes
1 cup mayonnaise
1/4 cup yellow mustard
2 teaspoons sugar
1/4 cup sweet pickle relish
1 stalk celery, chopped
1/2 sweet onion, chopped
4 hardboiled eggs, 3 chopped and 1 sliced (Optional)
Paprika
Preparation:
Peel and cut the potatoes into 1 inch squares.
Place the potatoes in a large pot and cover with 1 inch of water.
Add 2 teaspoons of salt and bring to a boil.
Reduce heat and simmer until fork tender all the way through, about 20 minutes.
Drain well.
Let cool.
Place the potatoes in a large bowl.
In a small bowl, mix together the mayonnaise and mustard.
Pour the mayonnaise/mustard mix over the potatoes and mix in.
Don’t
make mashed potatoes. Be Gentle.
Add relish, celery, onion, and the chopped eggs. Mix in.
Add salt and pepper to taste.
Top with the sliced egg and sprinkle with paprika. (Optional)
Cover with plastic wrap and refrigerate for at least 4 hours.
Remember, you can always add more of any ingredient to suite your taste. If you
like more mayo, add it, mustard, add it.
Make it your own!