Mikes Chunky Mustard Potato Salad Food

CHUNKY POTATO SALAD

Steps:

• - Cook potatoes in a large pot of salted water - about 30-45 minutes or until tender. (do not peel - cook with skins on).
• - Cook eggs in a pot of salted water until done - about 20 minutes.
• - Drain potatoes and eggs and allow to cool enough to handle. Remove skins from potatoes and shell the eggs.
• - Cut the potatoes into about 1" cubes and place in a large bowl. Chop the eggs and add them to the potatoes.
• - In a separate bowl combine the chopped/minced onion and gherkins and all remaining ingredients (except the potatoes and eggs).
• - Fold the "dressing" into the potatoes and eggs just to cover - don't over mix.
• - Refrigerate for at least 1 hour to allow flavors to meld. Stir once more before serving.

MIKE'S CHUNKY MUSTARD POTATO SALAD

Steps:

• Bring a large pot of salted water to boil.
• Add potatoes and cook until tender but still firm, about 15 mintues.
• Drain and set aside.
• Place eggs in a saucepan and cover with cold water.
• Bring water to boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes.
• Remove eggs, cool, peel and chop or slice.
• In a mixing bowl, combine potatoes, eggs, onion, celery, bacon and relish.
• Mix lightly to not break down potatoes too much (unless you like them mushy.)
• Blend together the mustard and salad dressing.
• Add to potato mixture and mix well.
• Sprinkle with paprika and refrigerate until chilled.

MUSTARD POTATO SALAD RECIPE

Steps:

• Prepare hard-boiled eggs using the desired method, peel, and set aside to cool.
• Wash potatoes and quarter.
• Bring a pot of water to a boil with a little bit of salt. Boil potatoes until very tender.
• Combine mayo, mustard, diced dill pickles, apple cider vinegar, sugar, celery seed, salt, and pepper.
• Mash potatoes with five of the hard-boiled eggs. Mix in dressing.
• Refrigerate and serve cold. Top with a sliced hard-boiled egg.

RESTAURANT STYLE CHUNKY POTATO SALAD

Steps:

• 1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
• 2. In a large bowl, combine the potatoes, mayonnaise, sweet pickle relish, sugar, onion, mustard, vinegar, celery, pimentos, carrot, parsley, pepper and salt. Mix well, chill and serve.
• My Note: I used to throw out potato salad after a few days but I never have any leftover now. I never add the carrot or pimento or parsley and only add the celery when I have it. I have though, taken to mixing this dressing in a small bowl beforehand. I have always had a bit of a time, either making my potato cubes too hard, undercooked, or too mushy and they mash up too much when trying to blend in the dressing ingredients. Pre-mixing the dressing in the bowl, I can cook my potato cubes fairly soft and then gently fold in the pre-made dressing only to toss the onions, celery and potato cubes and eggs togehther and just coat with the dressing. A perfect chunky potato salad!
• For my family's personal preference I used 5 hard boiled eggs, mashing up the yolks into the mayo mixture, for a eggy tasting dressing. I also added another teaspoon of grey poupon mustard, left out carrots.