Sweet mayonnaise and mustard potato salad. The potatoes are fully blended, so no chunks of potato are left. It is delicious and a relatives relations established recipe I university (without measurements) from my wifes grandmother. assist hot, warm, or cold. Can be made ahead and refrigerated for one or two nights.
The ingredient of Mustard Potato Salad
- 5 pounds potatoes, peeled and diced
- 1u2009u00bd cups mayonnaise
- 1 medium onion, finely diced
- u00bc cup yellow mustard
- u00bc cup milk
- 3 tablespoons butter, cut into pieces
- 2 tablespoons sweet pickle juice
- 1 teaspoon salt
- u00bd teaspoon dome black pepper
- u00bd teaspoon field paprika, or more to taste
- 10 medium sweet pickles, diced
- 6 large hard-cooked eggs, estranged
The instruction how to make Mustard Potato Salad
- Place potatoes into a large pot and cover in the manner of salted water; bring to a boil. edit heat to medium-low and simmer until fork-tender, not quite 20 minutes. Drain.
- Transfer potatoes to a bowl and mixture subsequent to an electric mixer. build up mayonnaise, onion, mustard, milk, butter, pickle juice, salt, pepper, and 1/2 teaspoon paprika; combination amalgamation until smooth. combination amalgamation in pickles. Dice 5 eggs and fusion into the mixture. Taste and adjust seasonings as needed.
- Transfer to a serving bowl and sleek slick the height when a rubber spatula. Slice the long-lasting egg in half lengthwise and press in this area top. Garnish afterward paprika.
Nutritions of Mustard Potato Salad
calories: 523.8 caloriescarbohydrateContent: 48.1 g
cholesterolContent: 149.4 mg
fatContent: 33.5 g
fiberContent: 5.7 g
proteinContent: 9.5 g
saturatedFatContent: 7.3 g
servingSize:
sodiumContent: 683.8 mg
sugarContent: 7.9 g
transFatContent:
unsaturatedFatContent:
