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My review
Brown Mustard Potato Salad
4
mommaveg
"A basic recipe with a small twist. I never make my potato salad exactly the same way; I always add a lil' twist or more or less of an ingredient. Chill potato salad in the fridge for an hour or eat warm."
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Ingredients
40 m servings 389Original recipe yields 8 servings
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- US
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Directions
{{model.addEditText}} Print- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain potatoes and run under cold water to cool.
- Mix potatoes, eggs, mayonnaise, onion, brown mustard, pickle relish, parsley, dill, black pepper, and paprika together in a bowl until evenly coated.
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Reviews
Read all reviews 67 Ratings
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Most helpful positive review
7/8/2014
This is a somewhat unique creamy potato salad with the addition of the dill and the tangy spicy brown mustard. This house enjoys potato salad, and this is a good one!
Most helpful critical review
2/19/2019
I liked it, husband did not. Maybe the brown mustard? Too much?
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7/8/2014
This is a somewhat unique creamy potato salad with the addition of the dill and the tangy spicy brown mustard. This house enjoys potato salad, and this is a good one!
12/3/2014
All of the ingredients to make a perfect potato salad, but the flavor wasn't strong enough. I think it needs more brown mustard.
6/24/2018
I've made it several times. First butter (salted or not, melted or not), while the potatoes are still warm. Then the eggs (more than 3!) if they're still warm. This mixes easier. Then the rest.
7/14/2018
This was very good. Changes I made just for preference were: white onions because red are so strong, 4 eggs instead of 3, and yellow mustard because I don’t like brown. Worked very well. You wil...