Mustard Potato Salad | Recipe

During the summer we love to gather and have cookouts and spend as much time outside as possible! My husband loves mustard potato salad with just about anything from the grill so I thought, how hard would it be to make our own? As it turns out, it’s surprisingly simple! I made this a few weeks ago to go with our grilled wings (which if you haven’t tried – they are every bit as good as their fried counterpart, just add a little Franks Hot Sauce and you’d never know the difference!) and it is for sure going to be a staple now for cookouts.

• 2 1/2 pounds russet potatoes or about 3 medium-large potatoes
• 2 ribs celery (finely chopped)
• 1/4-1/2 of a small-medium yellow skinned onion (finely chopped)
• 3 tablespoons chopped pimento (drained)
• 3 tablespoons sweet pickle relish
• 1/3 cup mayonnaise – we use light (eyeball it – you can always add more)
• 1/3 cup yellow mustard (eyeball this too – I didn’t use as much b/c I don’t like mustard)
• Salt and pepper to taste (I also added a dash of cayenne pepper)
• 2 tablespoons chopped parsley (optional- decoration)

• Cube potatoes (I left the skins on, but you can peel first)
• Boil potatoes in salted water 10 to 12 minutes, or until just tender.
• Drain the potatoes and then spread out onto a cookie sheet to cool quickly. 
  • This takes around 10 minutes.
• While the potatoes are cooling, mix the other ingredients.
• In a bowl, combine celery, onion, pimento, and relish 
• After the potatoes have cooled, mix in with other ingredients.
• Then add the mayonnaise and mustard.
  • You want to coat the ingredients and bind them so it really depends on how much you have & how “saucy” you want it.
• Season and mix well.
• Serve or chill in fridge until the meal is ready!