The ultimate side dish to any barbecue or potluck has to be potato salad. I mean have you ever been to one that doesn’t have potato salad? This is my take on the classic dish. My sister-in-law who grew up in Tennesse says and I quote. “I’m really picky about my potato salad and this is really good.” This easy mustard potato salad has notes of tartness and dill from pickle juice, sweet and savory notes from green onion and parsley, plus an earthy smokiness from paprika.
If you don’t like mustard this probably isn’t the recipe for you. Put for us mustard lovers who are tired of bland potato salad this is “The recipe.” There’s no pickles, olives, bacon or cheddar in this recipe but any of those would go well in the mix. I know some people swear by adding celery for crunch, but I think raw celery is nasty and it doesn’t belong anywhere near my potato salad! Of course, if you’re a celery lover toss it in but the same crunch can be achieved through pickles or bacon.
Potatoes- I use red potatoes skin on and just wash them well. You can also use Yukon gold potatoes or peel and use russet potatoes.
Pickle juice- I use the Vlasic brand pickle juice but your favorite brand will do just fine.
Green onion- I use just the green bits from the green onion. Place the whites in a vase of water and place near a window to watch the stems grow over the course of a couple weeks and you’ll have more green onion.
Paprika- Paprika is a must have! Sprinkle some extra on top when it’s all done for an aesthetic touch.
Boiled eggs- I like mine medium hard boiled. I think the creaminess of the slightly under fully cooked adds a nice touch. But however, you prefer yours will work just fine.
Full Recipe
Easy Red Potato Salad
Ingredients
- 9 medium size red potatoes
- 1/4 cup Chopped fresh parsley
- 1/4 cup Chopped green onion
- 4 Medium hard-boiled eggs
- 1 1/2 tbsp Yellow mustard
- 1 tbsp Spicy brown mustard
- 1 tsp Garlic powder
- 2 tsp Paprika
- 1/2 tbsp Dill pickle juice
- 1 1/4 cup Mayo of choice
Instructions
- In a pot of water place 4 eggs and bring to a boil. Set timer for 6 minutes. After the 6 minutes dump out water and add ice to cool down eggs. Set aside.
- Wash and chop 9 medium sized red potatoes. It's important to chop them so that they are all similar in size. I do about 1/2" size cubes. Place in a pot and fill with water. Bring to a boil for 5-7 minutes (depending on size) or until a fork goes through easily but the potato doesn't fall apart. Strain and place in the refrigerator to cool.
- Chop parsley and green onion and place in a cereal bowl.
- Add both mustards, mayo, pickle juice, and all seasoning to the cereal bowl. Stir and set aside.
- Peel and chop hard boiled eggs into desired size.
- In a large bowl add the potatoes, eggs, and stir until mixed. add the sauce mixture and stir again.
- Sprinkle a bit of paprika on top for the final touch. Refrigerate and serve chilled.
- Optionally Add: Chopped bacon, cheddar shreds, chopped celery, chopped dill pickles, or olives.
