Mom's Mustard Potato Salad Recipe
 
 
Ingredients
  • 10-12 medium potatoes, peeled and chopped (if using homegrown/yukon gold potatoes, the skin is so thin, I leave on)
  • 8 hard-boiled eggs, chopped (I'll be posting soon about how to get farm fresh eggs to hard boil and still peel easily so be on the lookout!)
  • 1½ cups mayo or Veganaise (I personally prefer Veganaise, it has a nice, light and lemony flavor)
  • 1 tablespoon yellow mustard
  • 3 tablespoons of relish (dill or sweet)
  • 1 teaspoon dill
  • ¼ cup finely chopped onions (optional)
  • salt and pepper to taste
Instructions
  1. Boil potatoes until tender. Watch closely and test often. You want the potatoes to fall apart easily when pressed with a fork, but not be too mushy. Also, fresh from the garden potatoes contain more water, so will cook more quickly than older drier store-bought potatoes.
  2. Drain and cool.
  3. Meanwhile, in a large mixing bowl, mix the mayo, mustard, relish dill and salt and pepper. I also make this to taste. If it is not mustardy enough, add another tablespoon!
  4. Add cooled potatoes to mustard mix and stir. Fold in chopped hard-boiled eggs. Top with more dill. Chill and serve!
Recipe by Rake and Make at http://www.rakeandmake.com/mustard-potato-salad/