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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 2 |
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I adapted several recipes to come up with this one. Everyone in our family has a favorite style-soft and creamy, mustard, pickles, etc., so I tried to include what was requested. I did omit radishes, bell pepper, and bacon, since those are items I dislike in potato salad (but love in other recipes!). It makes a lot, obviously, but the proportions can be easily cut down. It proved quite popular with all my potato salad lovers! I used russet potatoes this weekend, but a red potato works well , too. Any good brown mustard, including Dijon, works in place of the Creole mustard. The time includes the cooking time for the potatoes and the chopping of the other vegetables. Ingredients:
5 lbs russet potatoes |
1 1/2 cups mayonnaise |
3 tablespoons creole mustard |
1 tablespoon yellow mustard |
6 green onions, chopped |
2 tablespoons sweet pickle relish |
1/2 teaspoon salt |
1/2 teaspoon garlic salt |
1/2 teaspoon pepper |
2 tablespoons chopped fresh parsley |
4 hard-boiled eggs, chopped |
Directions:
1. Peel potatoes, cut into chunks and boil until tender (about 30 minutes).
2. Drain and mash the potatoes slightly.
3. While the potatoes are cooking, combine the remaining ingredients.
4. Mix the partially mashed potatoes with seasoning mixture. Taste for seasoning; add more of what you like at this point.
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