Let eggs and potatoes cool to room temperature. Cover remove from heat and let eggs stand in hot water for 10 to 12 minutes. Drain potatoes well in a colander and return them to hot pan for a minute to dry out excess water. Place eggs in a saucepan and cover with cold water. In a bowl combine celery onion.
Peel all and refrigerate whole potatoes and eggs until cold. Crispy tender russet potatoes soft eggs crunchy onions and sweet relish all mixed with a mustard and mayo combination topped with green onions for garnish. Whether you re making creamy or vinegary potato salad some favorite choices for seasoning the dressing are apple cider vinegar lemon juice pickle juice horseradish paprika hot pepper sauce dried and fresh herbs and any variety of prepared mustard from plain yellow to stone ground or dijon style to extra spicy. Bring water to a boil. Boil potatoes in the peel with the whole eggs.
Summer time is the time for all things potato salad and grilling. Always a huge hit. Drain the potatoes and spread out onto a cookie sheet to cool quickly about 10 minutes. Then add them to a large stockpot and cover with generously salted cold water and cook until the potatoes are tender. In a bowl combine egg salad mayonnaise mustard onion and salt.
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This classic mustard potato salad is a must make for your next get together. Remove from hot water cool peel and chop. This classic mustard potato salad is a must make for your next get together. Drain the potatoes in a colander return them to the pot drizzle with vinegar and let cool while you prepare the rest of the ingredients. Summer time is the time for all things potato salad and grilling.
Remove from hot water cool peel and chop. Peel all and refrigerate whole potatoes and eggs until cold. Let eggs and potatoes cool to room temperature.
