Mustard Potato Salad Mediterranean Style Food

MUSTARD POTATO SALAD, MEDITERRANEAN-STYLE

Steps:

• Wash and scrub the potatoes and dry them well. Slice potatoes thinly using a mandoline slicer. I used this slicer (affiliate link).
• Place potatoes in a pot and add water to cover by 1 inch. Bring to a boil. Add salt. Turn the heat down and allow the potatoes to simmer for about 6 minutes or so until they're tender (you should be able to poke the potatoes with a fork).
• Add vinaigrette ingredients to a small bowl and whisk until well-combined.
• When the potatoes are ready, remove from heat and drain well. Place them in a large mixing bowl and immediately dress them with the Dijon mustard dressing. Gently toss to coat.
• Add onions, fresh herbs, and capers. Toss gently to combine.
• Transfer the potatoes to a serving platter. For best results, allow the potato salad some time to marinade before serving. You can refrigerate it for 1 hour or so but be sure to bring it to room temperature before serving.

MOM'S MUSTARD STYLE POTATO SALAD

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, place in a large mixing bowl and beat until smooth.
• Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• In a mixing bowl, combine the potatoes, eggs, onion, celery, relish and pimentos.
• Blend together the mustard and salad dressing, add to salad and mix well. Sprinkle with paprika and refrigerate until chilled.

MUSTARD POTATO SALAD

Steps:

• Boil potatoes with skin on until tender. When cooled to the touch, skin potatoes and discard skin. Large dice potatoes and place in large bowl.
• Add to potatoes the minced celery, sliced green onions, minced sweet pickles and sliced olives.
• Peel eggs, setting aside the yolk; chop the white portion; add to bowl.
• Season mixture with salt and pepper and toss all lightly.
• In another small bowl add the cooked egg yolks, mayonnaise, vinegar and mustard; mix thoroughly breaking up yolks.
• Pour mayonnaise mixture over potato mixture and toss to coat.
• Place in pretty bowl and sprinkling lightly with paprika.

MUSTARD POTATO SALAD

Steps:

• Boil potatoes for 20 minutes.
• In the meantime mix the rest of the ingredients together in a bowl.
• Peel potatoes and chop into bite size pieces.
• Add chopped potatoes to mixture in bowl and carefully combine until everything is mixed up.
• Either chill in fridge or serve at once.