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November 14, 2011

Mustard Potato Salad

You can create many types of potato salad by starting with the basics and adding different herbs and spices. This recipe uses mustard to replace the sour cream in Creamy Potato Salad.

Serves 6


  • 3 cups red skin potatoes, peeled, diced and cooked until tender
  • 1 cup russet potatoes, peeled, diced and cooked until tender
  • ¼ cup yellow green onions, finely chopped, use mostly the green part of the onion
  • 1/4 cup celery, thinly sliced
  • ½ teaspoon black pepper
  • 2 tablespoons Dijon mustard
  • ¼ cup mayonnaise
  • 2 tablespoon cider vinegar
  • 1 tablespoon sugar


    In a small bowl mix together mustard, mayonnaise, salt, pepper, vinegar and sugar. In a large bowl, combine potatoes,and onions. Add the mayonnaise mixture to the potatoes and gently mix in until well blended.

    Terri’s Tips:
    Cook potatoes in advance and refrigerate to chill. Cold potatoes are easier to slice
    Cut potatoes into smaller pieces for more surface area to take up flavors
    Do not overcook the potatoes because you will end up with mashed potatoes

    Cooking Wiser:
    Use low fat mayonnaise or olive oil mayonnaise to reduce calories and fat

    Create your own:
    Add ½ teaspoon dill, mustard or celery seedas in creamy potato salad, or bacon, German Hot potato salad

  • Posted by terri at November 14, 2011 01:59 AM