Name: Mustard Potato Salad with Eggs recipe
Ingredients: 3 pounds Potatoes (Yukon Gold or Red Potatoes recommended): The foundation of our salad, potatoes provide substance and a creamy texture when cooked properly. Yukon Gold and Red Potatoes are particularly well-suited for potato salad because they are waxy varieties. This means they hold their shape well when boiled and don’t become overly mushy. Why Yukon Gold? Yukon Golds have a naturally buttery flavor and creamy texture, making them exceptionally delicious in potato salad. Their thin skin is also edible, which saves prep time and adds a bit of rustic charm.; Why Red Potatoes? Red potatoes also hold their shape well and have a slightly firmer texture than Yukon Golds. They have a subtle sweetness and their vibrant red skin adds a pop of color to the salad.; Substitution: If you can’t find Yukon Gold or Red Potatoes, you can use other waxy potato varieties like fingerling potatoes or even baby potatoes. Avoid Russet potatoes, as they are starchy and tend to fall apart when boiled, resulting in a mushy potato salad.; Tip: Choose potatoes that are roughly the same size for even cooking.; 6 Large Eggs: Hard-boiled eggs add a creamy richness and protein to the potato salad. They complement the potatoes and mustard dressing beautifully, adding a satisfying element to each bite. Tip: For easy peeling, start with older eggs (eggs that have been in the refrigerator for about a week). Adding a teaspoon of vinegar or baking soda to the boiling water can also help with peeling.; Variations: Some recipes use fewer eggs, while others use more. Six eggs provide a good balance of flavor and texture for a 3-pound potato salad. You can adjust the number to your preference.; ½ cup Mayonnaise: Mayonnaise forms the creamy base of the dressing, adding richness and binding the salad together. Full-fat mayonnaise is recommended for the best flavor and texture. Why Full-Fat Mayonnaise? Full-fat mayonnaise provides a richer, creamier flavor and a more stable emulsion for the dressing. It also holds up better in potato salad, especially if it’s being served outdoors or at room temperature.; Substitution: If you prefer a lighter option, you can use light mayonnaise or a combination of mayonnaise and Greek yogurt. Keep in mind that light mayonnaise may have a slightly tangier flavor and might not be as rich. Greek yogurt will add tanginess and protein but will also make the dressing thicker, so you might need to adjust the liquid accordingly.; Homemade Mayonnaise: For an extra special touch, you can make your own homemade mayonnaise. It’s surprisingly easy and elevates the flavor of the potato salad.; ¼ cup Yellow Mustard (or Dijon Mustard for a sharper flavor): Mustard is the key flavor component that gives this potato salad its signature tang and zing. Yellow mustard provides a classic, mild mustard flavor, while Dijon mustard offers a sharper, more complex taste. Yellow Mustard: Provides a familiar, slightly sweet and tangy mustard flavor that is classic in potato salad.; Dijon Mustard: Offers a more pungent and complex mustard flavor with a bit of heat. It adds a sophisticated edge to the salad.; Substitution: You can experiment with other types of mustard like whole-grain mustard for added texture and visual appeal, or even spicy brown mustard for a bolder flavor.; Tip: Start with ¼ cup and adjust to your taste. You can always add more mustard if you prefer a stronger mustard flavor.; ¼ cup Apple Cider Vinegar (or White Wine Vinegar): Vinegar adds acidity to the dressing, balancing the richness of the mayonnaise and mustard and brightening the overall flavor of the salad. Apple cider vinegar provides a slightly fruity and mellow acidity, while white wine vinegar offers a cleaner, crisper tang. Apple Cider Vinegar: Adds a subtle sweetness and fruity notes along with acidity.; White Wine Vinegar: Provides a cleaner, more pronounced acidity that cuts through the richness of the dressing.; Substitution: You can also use white vinegar, but it has a stronger, more pungent acidity, so use it sparingly and adjust to taste. Lemon juice can also be used for a brighter, citrusy acidity.; Tip: Start with ¼ cup and adjust to your taste. You can add more vinegar for a tangier salad.; 2 tablespoons Sweet Pickle Relish (or finely chopped dill pickles): Sweet pickle relish adds sweetness, tanginess, and a bit of crunch to the potato salad. It complements the mustard and vinegar beautifully. Sweet Pickle Relish: Provides a sweet and tangy flavor with a finely chopped texture that blends well into the salad.; Dill Pickles (finely chopped): If you prefer a less sweet and more tangy flavor, you can use finely chopped dill pickles instead of sweet pickle relish. Dill pickles will add a briny, savory note to the salad.; Substitution: You can also use a combination of sweet and dill pickle relish, or experiment with other pickled vegetables like cornichons or bread and butter pickles for different flavor profiles.; ½ cup finely chopped Celery (optional, for crunch): Celery adds a refreshing crunch and subtle celery flavor to the potato salad. It provides textural contrast to the creamy potatoes and eggs. Why Celery? Celery’s mild flavor and crisp texture make it a classic addition to potato salad. It provides a pleasant crunch without overpowering the other flavors.; Substitution: If you don’t like celery, you can omit it or substitute it with other crunchy vegetables like finely chopped red onion, bell pepper (green or red), or even cucumber.; Tip: For a milder celery flavor, you can blanch the celery briefly in boiling water for 30 seconds, then immediately plunge it into ice water to stop the cooking process. This will soften the celery slightly while retaining its crunch.; ¼ cup finely chopped Red Onion (optional, for flavor and color): Red onion adds a pungent, slightly sweet flavor and a pop of color to the potato salad. It provides a bit of sharpness that cuts through the richness of the dressing. Why Red Onion? Red onion has a milder flavor than yellow or white onion when raw, making it well-suited for salads. Its vibrant color also adds visual appeal.; Substitution: You can use finely chopped yellow or white onion if you prefer, but they will have a stronger, more pungent flavor. You can also use shallots or green onions (scallions) for a milder onion flavor.; Tip: To mellow the sharpness of red onion, you can soak the chopped onion in cold water for 10-15 minutes, then drain and pat dry before adding it to the salad.; Salt and Black Pepper to taste: Essential seasonings to enhance all the flavors in the potato salad. Salt brings out the natural flavors of the ingredients, while black pepper adds a subtle warmth and spice. Tip: Season generously with salt and pepper, but taste and adjust as needed. It’s best to season in layers – season the potatoes after boiling, season the dressing, and then season the final salad to taste.; Variations: You can also add other seasonings like paprika, garlic powder, onion powder, or celery seed to customize the flavor profile.; Optional Garnishes: Fresh parsley, paprika, or chopped chives for visual appeal. Garnishes add a final touch of freshness and visual appeal to the potato salad. Fresh Parsley: Adds a fresh, herbaceous note and a vibrant green color.; Paprika: Adds a subtle smoky flavor and a pop of red color.

Ingredients

For the Potato Salad:

3 pounds Potatoes (Yukon Gold or Red Potatoes recommended): The foundation of our salad, potatoes provide substance and a creamy texture when cooked properly. Yukon Gold and Red Potatoes are particularly well-suited for potato salad because they are waxy varieties. This means they hold their shape well when boiled and don’t become overly mushy.
- Why Yukon Gold? Yukon Golds have a naturally buttery flavor and creamy texture, making them exceptionally delicious in potato salad. Their thin skin is also edible, which saves prep time and adds a bit of rustic charm.
- Why Red Potatoes? Red potatoes also hold their shape well and have a slightly firmer texture than Yukon Golds. They have a subtle sweetness and their vibrant red skin adds a pop of color to the salad.
- Substitution: If you can’t find Yukon Gold or Red Potatoes, you can use other waxy potato varieties like fingerling potatoes or even baby potatoes. Avoid Russet potatoes, as they are starchy and tend to fall apart when boiled, resulting in a mushy potato salad.
- Tip: Choose potatoes that are roughly the same size for even cooking.

6 Large Eggs: Hard-boiled eggs add a creamy richness and protein to the potato salad. They complement the potatoes and mustard dressing beautifully, adding a satisfying element to each bite.
- Tip: For easy peeling, start with older eggs (eggs that have been in the refrigerator for about a week). Adding a teaspoon of vinegar or baking soda to the boiling water can also help with peeling.
- Variations: Some recipes use fewer eggs, while others use more. Six eggs provide a good balance of flavor and texture for a 3-pound potato salad. You can adjust the number to your preference.

½ cup Mayonnaise: Mayonnaise forms the creamy base of the dressing, adding richness and binding the salad together. Full-fat mayonnaise is recommended for the best flavor and texture.
- Why Full-Fat Mayonnaise? Full-fat mayonnaise provides a richer, creamier flavor and a more stable emulsion for the dressing. It also holds up better in potato salad, especially if it’s being served outdoors or at room temperature.
- Substitution: If you prefer a lighter option, you can use light mayonnaise or a combination of mayonnaise and Greek yogurt. Keep in mind that light mayonnaise may have a slightly tangier flavor and might not be as rich. Greek yogurt will add tanginess and protein but will also make the dressing thicker, so you might need to adjust the liquid accordingly.
- Homemade Mayonnaise: For an extra special touch, you can make your own homemade mayonnaise. It’s surprisingly easy and elevates the flavor of the potato salad.

¼ cup Yellow Mustard (or Dijon Mustard for a sharper flavor): Mustard is the key flavor component that gives this potato salad its signature tang and zing. Yellow mustard provides a classic, mild mustard flavor, while Dijon mustard offers a sharper, more complex taste.
- Yellow Mustard: Provides a familiar, slightly sweet and tangy mustard flavor that is classic in potato salad.
- Dijon Mustard: Offers a more pungent and complex mustard flavor with a bit of heat. It adds a sophisticated edge to the salad.
- Substitution: You can experiment with other types of mustard like whole-grain mustard for added texture and visual appeal, or even spicy brown mustard for a bolder flavor.
- Tip: Start with ¼ cup and adjust to your taste. You can always add more mustard if you prefer a stronger mustard flavor.

¼ cup Apple Cider Vinegar (or White Wine Vinegar): Vinegar adds acidity to the dressing, balancing the richness of the mayonnaise and mustard and brightening the overall flavor of the salad. Apple cider vinegar provides a slightly fruity and mellow acidity, while white wine vinegar offers a cleaner, crisper tang.
- Apple Cider Vinegar: Adds a subtle sweetness and fruity notes along with acidity.
- White Wine Vinegar: Provides a cleaner, more pronounced acidity that cuts through the richness of the dressing.
- Substitution: You can also use white vinegar, but it has a stronger, more pungent acidity, so use it sparingly and adjust to taste. Lemon juice can also be used for a brighter, citrusy acidity.
- Tip: Start with ¼ cup and adjust to your taste. You can add more vinegar for a tangier salad.

2 tablespoons Sweet Pickle Relish (or finely chopped dill pickles): Sweet pickle relish adds sweetness, tanginess, and a bit of crunch to the potato salad. It complements the mustard and vinegar beautifully.
- Sweet Pickle Relish: Provides a sweet and tangy flavor with a finely chopped texture that blends well into the salad.
- Dill Pickles (finely chopped): If you prefer a less sweet and more tangy flavor, you can use finely chopped dill pickles instead of sweet pickle relish. Dill pickles will add a briny, savory note to the salad.
- Substitution: You can also use a combination of sweet and dill pickle relish, or experiment with other pickled vegetables like cornichons or bread and butter pickles for different flavor profiles.

½ cup finely chopped Celery (optional, for crunch): Celery adds a refreshing crunch and subtle celery flavor to the potato salad. It provides textural contrast to the creamy potatoes and eggs.
- Why Celery? Celery’s mild flavor and crisp texture make it a classic addition to potato salad. It provides a pleasant crunch without overpowering the other flavors.
- Substitution: If you don’t like celery, you can omit it or substitute it with other crunchy vegetables like finely chopped red onion, bell pepper (green or red), or even cucumber.
- Tip: For a milder celery flavor, you can blanch the celery briefly in boiling water for 30 seconds, then immediately plunge it into ice water to stop the cooking process. This will soften the celery slightly while retaining its crunch.

¼ cup finely chopped Red Onion (optional, for flavor and color): Red onion adds a pungent, slightly sweet flavor and a pop of color to the potato salad. It provides a bit of sharpness that cuts through the richness of the dressing.
- Why Red Onion? Red onion has a milder flavor than yellow or white onion when raw, making it well-suited for salads. Its vibrant color also adds visual appeal.
- Substitution: You can use finely chopped yellow or white onion if you prefer, but they will have a stronger, more pungent flavor. You can also use shallots or green onions (scallions) for a milder onion flavor.
- Tip: To mellow the sharpness of red onion, you can soak the chopped onion in cold water for 10-15 minutes, then drain and pat dry before adding it to the salad.

Salt and Black Pepper to taste: Essential seasonings to enhance all the flavors in the potato salad. Salt brings out the natural flavors of the ingredients, while black pepper adds a subtle warmth and spice.
- Tip: Season generously with salt and pepper, but taste and adjust as needed. It’s best to season in layers – season the potatoes after boiling, season the dressing, and then season the final salad to taste.
- Variations: You can also add other seasonings like paprika, garlic powder, onion powder, or celery seed to customize the flavor profile.

Optional Garnishes: Fresh parsley, paprika, or chopped chives for visual appeal. Garnishes add a final touch of freshness and visual appeal to the potato salad.
- Fresh Parsley: Adds a fresh, herbaceous note and a vibrant green color.
- Paprika: Adds a subtle smoky flavor and a pop of red color.
- Chopped Chives: Provide a mild oniony flavor and a delicate green garnish.

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Instructions

Step 1: Cook the Potatoes and Eggs

Wash and Prepare Potatoes: Wash the potatoes thoroughly under cold running water. You can peel them if you prefer a smoother texture, but for Yukon Gold and Red Potatoes, leaving the skin on adds nutrients, flavor, and texture. If using larger potatoes, cut them into 1-2 inch chunks for more even and faster cooking. Smaller potatoes can be left whole or halved.

Boil Potatoes: Place the potatoes in a large pot and cover them with cold water. Add about 1 teaspoon of salt to the water. Bring to a boil over high heat, then reduce the heat to medium and simmer gently until the potatoes are fork-tender. This usually takes about 15-20 minutes, depending on the size of the potato pieces. You should be able to easily pierce a potato piece with a fork without it falling apart.
- Why Cold Water? Starting the potatoes in cold water ensures they cook evenly from the inside out. If you start them in boiling water, the outside might cook too quickly before the inside is tender.
- Salting the Water: Salting the boiling water seasons the potatoes from the inside out, enhancing their flavor.

Hard-Boil Eggs: While the potatoes are cooking, place the eggs in a separate saucepan and cover them with cold water by about an inch. Bring the water to a rolling boil over high heat. Once boiling, remove the pan from the heat, cover it, and let it sit for 10-12 minutes for hard-boiled eggs.
- Perfect Hard-Boiled Eggs: This method ensures perfectly cooked yolks that are creamy and not dry or chalky.
- Ice Bath: After 10-12 minutes, immediately transfer the eggs to an ice bath (a bowl of ice water). This stops the cooking process and makes the eggs much easier to peel. Let them cool in the ice bath for at least 10 minutes.

Step 2: Prepare the Dressing

Combine Dressing Ingredients: In a large bowl, whisk together the mayonnaise, mustard, apple cider vinegar (or white wine vinegar), and sweet pickle relish (or chopped dill pickles).
- Whisking for Emulsion: Whisking the dressing ingredients together helps to create a smooth and emulsified dressing that will coat the potato salad evenly.
- Taste and Adjust: Taste the dressing and adjust the mustard, vinegar, and pickle relish to your preference. You can add more mustard for a tangier flavor, more vinegar for a sharper taste, or more pickle relish for sweetness and tang.

Step 3: Assemble the Potato Salad

Drain and Cool Potatoes: Once the potatoes are fork-tender, drain them in a colander. Let them cool slightly until you can handle them comfortably. You don’t want them to be completely cold, as they will absorb the dressing better when still slightly warm.
- Slightly Warm Potatoes: Warm potatoes absorb flavors more readily than cold potatoes, resulting in a more flavorful potato salad.

Dice or Slice Potatoes: Cut the slightly cooled potatoes into bite-sized pieces. You can dice them into cubes or slice them into rounds, depending on your preference.
- Uniform Pieces: Aim for relatively uniform pieces so that the potato salad is easy to eat and the dressing coats everything evenly.

Peel and Chop Eggs: Peel the cooled hard-boiled eggs. A tip for easy peeling is to gently tap the egg all over to crack the shell, then peel under cold running water. Chop the peeled eggs into desired size pieces – you can chop them coarsely or finely, depending on your preference.
- Egg Chopping Options: You can use an egg slicer for uniform slices, or simply chop them with a knife.

Add Potatoes, Eggs, and Vegetables to Dressing: Add the diced or sliced potatoes, chopped eggs, finely chopped celery (if using), and finely chopped red onion (if using) to the bowl with the dressing.

Gently Toss to Combine: Gently toss everything together until the potatoes, eggs, and vegetables are evenly coated with the dressing. Be careful not to overmix, as this can make the potatoes mushy.
- Gentle Mixing: Use a spatula or large spoon to gently fold the ingredients together, rather than stirring vigorously.

Season with Salt and Pepper: Season the potato salad generously with salt and black pepper to taste. Start with a good pinch of salt and freshly ground black pepper, then taste and adjust as needed.
- Taste and Adjust Seasoning: Seasoning is crucial for bringing out the flavors in potato salad. Taste and adjust the salt, pepper, and other seasonings until you are happy with the flavor.

Step 4: Chill and Serve

Chill for at least 2 hours (or longer): Cover the potato salad with plastic wrap and refrigerate for at least 2 hours, or preferably longer (4 hours or overnight). Chilling allows the flavors to meld together and the salad to become even more flavorful.
- Flavor Development: Chilling is essential for allowing the flavors of the dressing to fully penetrate the potatoes and eggs, resulting in a more delicious and well-rounded potato salad.

Garnish and Serve: Before serving, give the potato salad a gentle stir. Garnish with fresh parsley, paprika, or chopped chives, if desired, for visual appeal. Serve chilled and enjoy!

Nutrition

Serving Size: one normal portion
Calories: 250-350 kcal
Sugar: 5-10g
Sodium: 300-500mg
Fat: 15-25g
Saturated Fat: 3-5g
Unsaturated Fat: 10-20g
Carbohydrates: 20-30g
Fiber: 2-3g
Protein: 5-7g
Cholesterol: 100-150mg